Mrs. Crenshaw's Pinto Beans |
|
 |
Prep Time: 30 Minutes Cook Time: 780 Minutes |
Ready In: 810 Minutes Servings: 4 |
|
I spent years trying to replicate my mother's pinto beans, but there was always something missing. I finally came across this recipe in a 1955 Texas cookbook and it's got to be where mom (a Texan) got the recipe. Oh, the missing ingredient, maple syrup! Time required includes soaking time for beans. Ingredients:
6 cups water |
1 tablespoon vegetable bouillon granules |
1/2 lb ham hocks or 1/2 lb leftover ham, - 2 inch cubes |
2 cups pinto beans (i presoak the beans) |
1 medium onion, diced |
1 garlic clove, crushed |
2 1/2 tablespoons chili powder (more if you prefer spicy) |
1 tablespoon sugar |
2 1/2 tablespoons maple syrup |
1/2 teaspoon salt |
1 diced jalapeno pepper (adjust to taste) (optional) |
1/2 cup finely chopped onion (for garnish) |
1/4 cup finely chopped cilantro (for garnish) |
Directions:
1. Bring water and bouillon to boil.
2. Add beans, garlic, chili powder, sugar, maple syrup and salt.
3. Cover and simmer for 3 hours.
4. Add onion and ham.
5. Simmer additional 1 hour or until tender.
6. Add water as needed (in 1/2 cup increments).
7. When done, the broth should thicken and barely cover the beans.
8. Serve with garnishes and hot cornbread.
|
|