| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Mexican |
Mexican, Main dish |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Dry pinto beans (1-1/2 lb) |
| 2 1/2 |
qt |
Water |
| 1 |
|
Meaty hambone or |
| 1/4 |
lb |
Salt pork or cubed bacon |
| 1 |
ts |
Salt, or more to taste |
INSTRUCTIONS
Wash and pick over the beans, removing loose skins or shriveled beans. Put
in a large covered pot and cover with hot water. Soak over night if you
want to cut down on cooking time. When beans start to simmer add ham bone,
salt pork or bacon. Add more water as needed but only hot or boiling
wnater. Never add cold water the beans will turn dark. If you cook without
a lid the beans will also turn a dark color. When the skins are almost as
tender as the inside of the beans, they are done. They should not be
broken. Add salt and allow to stand before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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