Mrs. Crenshaw's Pinto Beans
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photo by mommyluvs2cook


- Ready In:
- 13hrs 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 6 cups water
- 1 tablespoon vegetable bouillon granules
- 1⁄2 lb ham hocks or 1/2 lb leftover ham, - 2 inch cubes
- 2 cups pinto beans (I presoak the beans)
- 1 medium onion, diced
- 1 garlic clove, crushed
- 2 1⁄2 tablespoons chili powder (more if you prefer spicy)
- 1 tablespoon sugar
- 2 1⁄2 tablespoons maple syrup
- 1⁄2 teaspoon salt
- 1 diced jalapeno pepper (adjust to taste) (optional)
- 1⁄2 cup finely chopped onion (for garnish)
- 1⁄4 cup finely chopped cilantro (for garnish)
directions
- Bring water and bouillon to boil.
- Add beans, garlic, chili powder, sugar, maple syrup and salt.
- Cover and simmer for 3 hours.
- Add onion and ham.
- Simmer additional 1 hour or until tender.
- Add water as needed (in 1/2 cup increments).
- When done, the broth should thicken and barely cover the beans.
- Serve with garnishes and hot cornbread.
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Reviews
-
I made this recipe without the sugar or syrup and to my taste this made a perfect pot of beans. They were well cooked and tender without becoming mushy, The ham, and seasonings were just right. I added a bit more water toward the end because I like to crumble the cornbread into the beans and let it soak in the juice. Thanks GW for a very enjoyable dinner.
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RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"