SOUTHERN PINTO BEANS
Steps:
- Inspect the beans to remove any small rocks or debris. Rinse well.
- Place the beans, 8 cups of water, ham hock, bouillion cubes, and chopped onion in a large pot with a lid. Bring to a boil, then reduce the heat to a simmer. Add salt to taste. I usually add about 1 teaspoon, but the exact amount of salt needed will vary based on the sodium level in the brand of bouillon and your taste.
- Cook over medium low for 1 1/2 to 2 hours or until tender to your liking. Remove the ham hock, shred the meat, and return it to the pot, if desired.
SOUTHERN STYLE PINTO BEANS
A southern staple, this is one of those good ol' down home meals. Add a pan of cornbread and it's almost perfection! And if you're in the mood to splurge, fried potatoes are a must. I used to spend all day cooking a pot of beans and watching them carefully so they didn't burn. The crock pot solves that problem.
Provided by Jessi Leigh
Categories Ham
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Cover beans with water and soak overnight, or 6-8 hours.
- In the morning, drain and rinse the beans, discard soaking water, and put beans in slow cooker. Add remaining ingredients, including chicken broth.
- Cover. Cook on low 10 hours, or on High 5 hours.
- Transfer 2 cups of the bean soup to a food processor or blender and puree. Return puree to the slow-cooker. Heat on High an additional 30 minutes. (This is an easy way to thicken the soup.).
- Serve with cornbread and fried potatoes.
- TO PRE-PREP: Combine 2 teaspoons salt, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon thyme, 1/2 teaspoon oregano, 1/4 teaspoon cumin, 1/4 teaspoon chili powder, and 1 bay leaf, and store in a plastic storage bag until ready to cook. Having these dry ingredients packaged ahead of time will make seasoning the beans as easy as pouring the seasonings into the slow-cooker along with the beans and chicken broth.
- TO STORE: Bean soups keep well in the refrigerator for up to 3 days or in the freezer for up to three months. The flavors are even better after standing. When reheating, thin with a little water if necessary.
MS SALLY'S SOUTHERN PINTO BEANS RECIPE
Delicious additions to any meal, pinto beans are another quick and easy side dish in the classic Southern tradition. We're featuring the recipe of our dear friend, Ms. Sally who says that this is her most requested dish from family and friends. Just a few simple ingredients are all you'll need
Provided by Steve Gordon
Categories Side Dishes
Time 1h45m
Number Of Ingredients 5
Steps:
- Place dry beans in a large dish or on your countertop.
- Sort through the dry beans, removing any stones, twigs, hard beans or other foreign objects.
- Place dry beans in a colander and rinse well under cold running water.
- Pour rinsed beans in a pot and cover with about 6 inches of cold water. Let soak overnight.
- Pour beans back in colander, drain, rinse again, stirring until water runs clear.
- Place a large pot, filled about half full of water on your stovetop. Set to medium-high heat.
- Add rinsed and drained beans to pot. Bring to a slight boil.
- Add the whole, peeled Onion.
- Add the three slices of Fatback
- Add 1 - teaspoon of Cayenne Pepper and stir all ingredients well.
- Cover pot and reduce heat to medium-low or to a low simmer.
- Let beans simmer 1 to 2 hours until tender. Stir about every 30 minutes and watch liquid levels.
- Don't allow the liquid to drop below the top of the beans while cooking. Add hot water as needed.
- When beans are tender, taste and add salt if needed.
- If you add salt, stir and simmer about 10-15 more minutes.
- Serve warm and Enjoy!
SOUTHERN PINTO BEANS
This is the classic Southern method of cooking up a "mess of beans". If you don't like cooking without measurements then don't try this one. If you're adventuresome and like to cook like my grandmother, then you won't be disappointed. Yum.
Provided by Vicki in CT
Categories Beans
Time 3h5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Rinse beans. Place beans in pot and cover them three times higher with water. Bring to a rapid boil for five minutes covered. Turn off stove. DO NOT REMOVE LID.
- Let the pot set one hour.
- Turn burner back on to slightly more than a simmer. Add ham bone, onion, and pepper.
- Boil covered for two hours. Add more water if necessary.
- Remove ham bone. Remove all ham and place back into pot. Discard bone.
- Turn down heat to simmer and add approximately 2 tablespoons brown sugar, or more. Now let beans cook as long as needed.
- Season to taste.
- I serve with Baby's Jalapeño Cornbread, Recipe #221836.
Nutrition Facts : Calories 33.4, Fat 0.4, SaturatedFat 0.1, Sodium 70, Carbohydrate 6.5, Fiber 0.3, Sugar 0.6, Protein 2.5
PERFECT PINTO BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 11h40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Put the beans in a large bowl, cover with cold water and let soak overnight.
- Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.
DOWN SOUTH PINTO BEANS
My grandmother always brought these wonderful pinto beans with pork jowl to the table at mealtimes, along with cornbread and onions. Yummy. A true Southern tradition.
Provided by linemanswife
Categories Side Dish
Time 3h10m
Yield 8
Number Of Ingredients 5
Steps:
- Wash pinto beans thoroughly and place in a large stockpot. Add 4 quarts water, pork jowl, sugar, salt, and pepper. Bring to a rolling boil over high heat. Reduce heat to a simmer; cook until beans are tender and tasty, 3 to 4 hours. Add water throughout cooking as needed; do not let the beans cook dry.
Nutrition Facts : Calories 272.4 calories, Carbohydrate 33.3 g, Cholesterol 12.8 mg, Fat 10.5 g, Fiber 7.5 g, Protein 11.2 g, SaturatedFat 3.7 g, Sodium 42.9 mg, Sugar 4.1 g
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5/5 (1)Calories 213 per serving
- Place beans in a large pot of cold water. Remove any floating pebbles and let beans soak overnight.
- Saute sliced onions in a heavy bottomed pot for about 2-3 minutes. Season with a quarter of the paprika, garlic powder, salt, and pepper. Add diced cloves of garlic and the ham hocks for another 30 seconds stirring once.
- Add beans, thyme, bay leaves, and water to the pot along with another 1/4 of the spices. Bring to a boil, then reduce heat to a simmer, cover, and cook until beans reach desired tenderness (1 1/2 - 2 hours).
- Add the epis, increase heat to high cooking uncovered for 20-30 minutes- liquid should be reduced but still broth. Stir as needed.
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