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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 2 |
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From my collection of handwritten recipes 1960's. Note: Does not include soaking time. Ingredients:
2 1/2 cups pinto beans, dry |
8 cups water |
2 cups carrots, finely chopped |
1 cup onion, chopped |
1 ham bone, meaty |
1 (16 ounce) can tomatoes |
1/4 cup vinegar |
1/4 cup chili sauce |
2 tablespoons brown sugar |
1 tablespoon salt |
2 tablespoons worcestershire sauce |
2 teaspoons prepared mustard |
Directions:
1. In dutch oven, combine dry pinto beans with 8 cups water. Bring to boiling. Simmer 2 minutes. Remove from heat; cover and let stand 1 hour. Do not drain. Stir in carrots, onions, ham bone, tomatoes, vinegar, chili sauce, brown sugar, salt, worcestershire sauce, and mustard. Bring to boiling; reduce heat. Cover and simmer 2 1/2-3 hours or until beans are tender. Remove ham bone; cool slightly. Remove meat from bone and dice. Return meat to soup. Mash beans slightly, if desired.
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