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
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 SALTED PINTO BEANS
Place beans, water and fatback in a heavy pot. bring to a boil, reduce heat to a simmer and simmer 2 1/2 to 3 hours. This was my great grand mother's recipe and has been handed down for generations.
Provided by JimB427
Categories Black Beans
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- wash beans and look for foreign matter, small stones or pieces of dirt.
- rinse twice.
- put in a heavy pot with the water and fatback.
- bring to a boil and reduce to a slow simmer.
- simmer about 3 hours.
- Serve with corn bread and sliced onions.
Nutrition Facts : Calories 81.5, Fat 0.4, SaturatedFat 0.1, Sodium 7.7, Carbohydrate 14.9, Fiber 5.1, Sugar 0.2, Protein 5.1
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 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.
SOUTHERN-STYLE GREENS WITH BEANS
Steps:
- In a medium saucepan over medium heat, combine all ingredients except beans and cook for 15 minutes stirring occasionally. Add bean and cook for another 2 minutes.
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.
SOUTHERN LIVING PINTO BEANS
This has been my pinto bean recipe for the past many, many years. Tried and true! Time does not include soaking for dried beans.
Provided by Caroline Cooks
Categories One Dish Meal
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Place beans in a large Dutch oven, and add water to cover.
- Bring to a boil, and cook, uncovered, 30 minutes.
- Drain.
- Add ham hock, tomatoes, broth, and next 10 ingredients to Dutch oven with beans; cook 55 minutes or until beans are tender.
- Serve over rice with Southwestern Cornbread(no sugar)in a cast iron skillet.
- *Dried pinto beans may be substituted for fresh; however, wash and sort beans; then soak overnight in water to cover.
Nutrition Facts : Calories 68.9, Fat 1.3, SaturatedFat 0.3, Sodium 905.8, Carbohydrate 10.4, Fiber 0.5, Sugar 1.2, Protein 6
SOUTHERN STYLE BEANS WITH HAM
Make and share this Southern Style Beans With Ham recipe from Food.com.
Provided by The Spice Guru
Categories Ham
Time 3h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- PLACE beans in in a large soup pot with an accompanying lid; COVER beans with 2 inches cold water; BRING to a boil (uncovered); BOIL 2 minutes.
- DRAIN beans; RINSE well with running cold water.
- RETURN beans to pot; COVER beans with cold water again; BRING to boiling again for 2 minutes uncovered; DRAIN in colander; RINSE well with running cold water; ALLOW beans to drain until needed.
- IN the same large heavy pot over medium heat, add the bacon fat until sizzling; ADD ham shanks and cook, turning, until evenly seared, about 7 minutes; REMOVE shanks with tongs; SET aside.
- ADD onions; COOK, stirring, for 5 minutes; ADD garlic and drained beans; COOK for just one minute, stirring.
- POUR in 7 cups cold water; STIR in the remaining seasonings except the pickled pepper brine.
- BRING mixture to full boiling for 2 minutes.
- REDUCE heat to medium-low (at approximately the "2 1/2" - "2 3/4" numeric stovetop heat setting); SIMMER beans uncovered for a minimum of 1 1/2 hours, stirring occasionally.
- AFTER 1 1/2 hours check beans (beans should be creamy and the meat should easily fall off of the bones (if desired, continue cooking and stirring uncovered, to desired consistency); CLEAN meat from bone portion of meat (discard bones); SEASON with pickled pepper brine; STIR well and cook 5 additional minutes; RE-SEASON with salt and freshly ground black pepper if desired.
- SERVE and enjoy!
Nutrition Facts : Calories 182.4, Fat 12.4, SaturatedFat 4.2, Cholesterol 38.6, Sodium 337, Carbohydrate 6.5, Fiber 0.6, Sugar 0.6, Protein 12
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