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 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
CLASSIC SOUTHERN PINTO BEANS
Classic Southern style pinto beans, stewed with salt pork and cayenne pepper and always served with a side of cornbread.
Provided by Deep South Dish
Categories Main Dish
Time 2h10m
Number Of Ingredients 6
Steps:
- Rinse, drain and pick through beans for stones or debris. Soak overnight covered with 8 cups of water, or use the quick cook method below. Drain, rinse and return to the pot.
- Cover with 8 cups of fresh water. Add the salt pork, onion and cayenne; bring to a boil. Reduce to simmer, and cook uncovered for 1-1/2 to 2 hours, or until thickened and creamy. Do not allow to boil.
- Stir in the bacon fat or butter, taste and season as needed with salt, pepper and Cajun seasoning.
- Serve as is, with raw or pickled onions and cornbread, corn muffins or cornmeal hoecakes on the side. Great served with fried potatoes and greens, and some folks enjoy these served over rice.
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
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 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
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