| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Pinto Beans |
| 1 |
|
2 quarts cold water |
| 1/4 |
lb |
Ham Hock |
| 1 |
tb |
Chili Powder |
| 1 |
tb |
Sugar |
| 1 |
ts |
Black Pepper |
| 1/4 |
ts |
Ground Cumin |
| 1/4 |
|
Tps Oregano |
| 1 |
|
Minced Garlic Clove |
| 1 |
|
Chopped Onion |
| 1 |
ts |
Salt |
INSTRUCTIONS
Wash beans and place in a large por or kettle. Add water and remaoining
ingredients (except saltt, which should be added 30 minutes before beans
are done). Cover and simmer for 5 to 6 hours. * Check liquid level
occasionally adding more water as needed (always add boiling water, never
cold). These are as good as pinto beans are going to get for the general
palate. If you like you can spice them up a bit bly adding more chili
powder and garlic.
*Note: This recipe works especially well in a crock pot. If you cook in a
crockpot then you only need 1 quart of water and you need to cook them on
the low setting for 7 hours or so. My first wife (the gal from Cleburne
that I live with) likes these over rice. Since there are only 2 of us I
only cook about 1/2 pound. I still use about the same amound of the other
ingredients.
Posted to bbq-digest V5 #443 by Wendell Smith <wdsmith@felix.teclink.net>
on Julyy,, 06, 199
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