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Pigeon Forge Pintos

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Submitted by Jacqueline

YIELD

8 servings

PREP

15 min

COOK

9 hrs

READY

9 hrs

Ingredients

2 907.2
POUNDS G PINTO BEANS
2 2
QUARTS QUARTS WATER *
½ 226.8
POUND G SALT PORK
2 1E+1
TEASPOONS ML SALT
1 237
CUP ML MOLASSES
1 5
TEASPOON ML DRY MUSTARD
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 189g (6.7 oz)
Amount per Serving
Calories 446 48% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 1344mg 56%
Total Carbohydrate 17g 17%
Dietary Fiber 5g 21%
Sugars g
Protein 14g
Vitamin A 0% Vitamin C 2%
Calcium 14% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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