Southern Pinto Beans
Servings: 6
Equipment
- 1 large pot for cooking
- 1 large spoon for stirring
- 1 teaspoon for measuring seasonings
- 1 large drinking glass or jar for adding water
Ingredients
- 1 lb dried pinto beans
- 1 ham hock (or 4-5 slices of thick-cut bacon chopped
- Water! Lots of water!
- 1 tsp salt adjust to taste
- 3 beef bullion cubes or 3 tsp of the powder
Instructions
- Rinse the Beans: Place the dried beans in a colander and rinse thoroughly under cold water, picking out any stones or debris. I've been told that this step is no longer necessary, but I will continue to do it because that's what Little Mama did.
- Soak the Beans (optional): For a faster cooking time, soak the beans overnight in a large bowl with enough water to cover them by a few inches. Drain and rinse before cooking. I don't usually do this, but I know quite a few people who do.
- Start the Pot: In a large pot or Dutch oven, place bean and cover beans with water by 2-3 inches.
- Season and Cook: Stir in the salt, beef bullion, and ham hock or bacon. Cover and let the beans come to a boil. Then simmer for about 6 hours, stirring occasionally and adding more liquid as needed. This is an important steps! Do not forget to keep adding water throughout the time.
- Check for Doneness: The beans are ready when they’re tender and creamy. Adjust the seasoning to taste before serving.
Notes
Serve with:
- cornbread
- fried potatoes
- sausage, pork tenderloin, or fried chicken
- ketchup (optional)
- finely chopped sweet or fresh green onions from the garden