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Scratch Cooked Pinto's
This is a simple but delicious recipe for scratch cooked pintos. Hope all of you like it.
1. 2 cups of dried pintos picked and washed.
2. Soak over night in 7-8 cups of cold water.
3. Drain off water untill it's about 2 inches over the beans. (Do not pour off all the soaking water and add new. Use the
water they are soaked in for more flavor).
4. Add 2 rounded teaspoons of salt.
5. Add 2 Tablespoons of sugar.
6. Add 1/3-1/2 cup of finely diced onion, or 1 heaping Tablespoon of dehydrated onion.
7. Add 2-3 slices of WRIGHTS thick sliced hickory smoked raw bacon, diced or cut across into 1/2 in. slices.
8. Add a little hot sauce for some heat if you like. (optional)
Stir in all ingredience and bring to a boil. Reduce heat to a low, slow boil and cover. Check water level occasionally and add more water if needed and stir. Remember, too much water will make a weak, tasteless bean. This is a mistake many cooks make. It's better to add a little water as you go along than too much in the beginning. I try to end the cooking with about an inch to an inch and a half of water over the beans. No more. This is plenty to dip your cornbread in etc. If cooked properly and with the correct amount of liquid, at the end of the cook the bean juice will take on a kind of gravy, foggy appearance and the beans will be nice and tender. Time varys on the cooking time and impossible to say how long they take. Beans will vary. Some are done in about 3 hours and some take 4 hours or more. New crop cooks faster, old beans slower.
Now, fry up some pork chops, cook you some cornbread, slice it in half and pour some bean juice and pleanty of beans over the cornbread. Slice up some fresh out the garden tomatoes and a thick slice of Texas Sweet onion on the side with a glass of ice cold milk or tea and.....well, you got yourself a great country meal. Cheap to fix and good to eat.
Carlsbad, New Mexico