All-Day Beans
Submitted by G&G
Slow-simmered pinto beans with salt pork, crushed chilies, and beef bouillon. Southwestern side dish that cooks low and slow for creamy, flavorful beans.
YIELD
4 servingsPREP
10 minCOOK
6 hrsREADY
6 hrsDried pinto beans get a quick boil and one-hour soak before settling in for over five hours of gentle simmering with aromatic additions.
Crushed dried chilies, garlic, and beef bouillon cubes infuse the cooking liquid while a small piece of lean salt pork adds subtle richness.
The result is creamy beans in a flavorful broth that pairs perfectly with barbecue or stands alone topped with fresh salsa.
Pro Tips
- The quick-boil method cuts soaking time dramatically compared to overnight soaking
- Keep the heat at its absolute lowest to prevent beans from breaking apart
- Add water as needed during cooking to keep beans just covered
- Salt at the end of cooking time to prevent beans from toughening
Ingredients
Directions
Wash beans and discard any blemished beans.
In a heavy 3 to 4 quart saucepan or slow cooker, bring water to a boil.
Drop in beans and cook briskly for 2 minutes.
Turn off heat, cover and let soak 1 hour.
Add onion, garlic, crushed chilies, bouillon, pork and bring to a boil over high heat.
Reduce heat to its lowest setting and simmer tightly covered for 5½ hours or until tender.
Add water as necessary.
Salt can be added at the end if desired.
Goes good with hamburgers or barbecue.
Also can be served in bowls with a mound of salsa on top.
Comments
