New Mexico Pinto Beans
Yield
8 servingsPrep
20 minCook
20 minReady
8 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cup |
pinto beans, dried
(1 1/2 lb) |
|
| 2 ½ | quarts |
water
|
*
|
| 1 | each |
ham bone
meaty, or 1/4 lb salt pork or cubed bacon |
* |
| 1 | teaspoon |
salt
or more to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
pinto beans, dried
(1 1/2 lb) |
|
| 2.5 | quarts |
water
|
*
|
| 1 | each |
ham bone
meaty, or 1/4 lb salt pork or cubed bacon |
* |
| 5 | ml |
salt
or more to taste |
|
Directions
Wash and pick over the beans, removing loose skins or shriveled beans.
Put in a large covered pot and cover with hot water.
Soak over night to cut down on cooking time.
When beans start to simmer add ham bone, salt pork or bacon.
Add more water as needed but only hot or boiling wnater.
Never add cold water, the beans will turn dark. If you cook without a lid the beans will also turn a dark color.
When the skins are almost as tender as the inside of the beans, they are done.
They should not be broken.
Add salt and allow to stand before serving.
