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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 8 |
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As a child my mother never cooked a pot of beans , but she started when I was a young adult and I loved them. To me pure comfort food was a bowl of these beans and a big hunk of warm buttered cornbread. I also like them served over rice for a variation and, of course, when you combine dried beans and rice it makes a complete protein. I like my beans a little on the creamy side so that's why I cook them for about 4 hours. Ingredients:
1 lb dried pinto bean, rinsed and remove any hard pieces |
6 slices bacon, cut in 1-inch pieces |
2 large onions, minced |
1 large green bell pepper, minced |
1 tablespoon garlic, minced |
3 tablespoons chili powder |
2 tablespoons ketchup |
8 ounces ham, diced |
4 teaspoons salt |
1/2 teaspoon black pepper |
1/2 teaspoon white pepper |
8 cups water |
Directions:
1. Fry bacon in 5 quart Dutch Oven over medium heat until crispy then remove and set aside, saving drippings.
2. Add onions and bell pepper to bacon grease in Dutch oven and saute' until soft and wilted, about 45 minutes.
3. All remaining ingredients including reserved bacon.
4. Cover and simmer over low heat for 4 hours or until soft, adding more water if necessary.
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