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Prep Time: 120 Minutes Cook Time: 180 Minutes |
Ready In: 300 Minutes Servings: 10 |
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On a cold day a pot of Pintos will hit the spot. Add a cake of Grandpas Cornbread and some chopped onions and you have a meal! The prep and cooking times will vary depending on which methods you use. Ingredients:
1 (16 ounce) bag dried pinto beans (or mixed beans) |
2 teaspoons salt (to taste) |
1/4 teaspoon black pepper (to taste) |
4 ounces pork (cured side meat) |
1 medium onion (chopped) |
Directions:
1. First look through beans and remove any debris sometimes found in them. Then rinse well. Put in a pot and cover with water and soak overnight-Or you can do a quick soak by bringing them to a boil and immediately turning off and let sit for 2 hours.
2. Rinse side meat and slice into chunks.
3. Now there are two ways to go from here- You can cook them on stove top or in a crock pot- I prefer the crock pot because they have a better flavor.
4. Stove Top Method - Pour water off beans after soaking and add fresh water - enough to cover them completely. Add side meat, salt, and pepper.
5. Bring to boil and then lower heat to simmer for app 2-3 hours stirring occasionally -Until the beans are as soft as you want them.
6. Crock Pot Method- Pour water off beans after soaking and add beans to crock pot. Cover with fresh water and add salt, pepper and side meat. Cook on high about 1 hour then lower to low and cook about 6 hours - until beans are as soft as you want them.
7. Serve with cornbread and chopped onions-MMMM MMMM Good!
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