Pigeon Forge Pintos
Yield
8 servingsPrep
15 minCook
9 hrsReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pinto beans
|
|
| 2 | quarts |
water
|
*
|
| ½ | pound |
salt pork
|
|
| 2 | teaspoons |
salt
|
|
| 1 | cup |
molasses
|
|
| 1 | teaspoon |
dry mustard
|
|
| 2 | tablespoons |
brown sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pinto beans
|
|
| 2 | quarts |
water
|
*
|
| 226.8 | g |
salt pork
|
|
| 1E+1 | ml |
salt
|
|
| 237 | ml |
molasses
|
|
| 5 | ml |
dry mustard
|
|
| 3E+1 | ml |
brown sugar
|
|
Directions
Wash beans, discarding imperfect ones.
Cover with water; bring to the boiling point, boil 2 minutes, then soak 1 hour or more.
Without draining, cook slowly until the skins burstwhen you take of few on a spoon and blow on them.
Drain, reserving the cooking water, cover salt pork with boiling water.
Let stand 2 minutes, drain, and cut 1-inch gashes every ½ inch without cutting through the rind.
Put the beans in the bean pot.
Push the pork down into the beans until all but the rind is covered.
Mix remaining ingredients.
Add 1 cup of the reserved water and bring to the boiling point.
Pour over the beans and add enough more water to cover the beans.
Cover the bean pot.
Bake 6 to 8 hours at 250 degrees F.
Add water as needed to keep the beans moist.
Uncover the last hour of baking so that the rind will be brown and crisp.
