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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 1/2 cups dried pinto beans |
3/4 pound hog jowl, finely chopped |
1 1/2 cups finely chopped onion |
1 cup finely chopped celery |
1/2 cup finely chopped green pepper |
1/2 teaspoon salt |
1 cup regular rice, uncooked |
hot sauce (optional) |
Directions:
1. Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak overnight. Drain well.
2. Combine beans, hog jowl, onion, celery, green pepper, salt, and water to cover in Dutch oven. Bring to a boil. Reduce heat; cover and cook 2 1/2 hours.
3. Drain cooking liquid from beans. Measure 2 cups cooking liquid; add back to beans. Discard remaining cooking liquid. (Water may be added to cooking liquid to equal 2 cups liquid, if needed.) Add rice, and stir well. Cover and cook over low heat 20 minutes or until liquid is absorbed. Serve with hot sauce, if desired.
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