Directions: |
Directions:START WITH DRY BEANS: At night, wash and sort out any bad beans and look for dirt clogs. Rinse well and cover with water. Dried beans will swell to twice their dried size, so cover with plenty of water.
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In the morning, drain and wash beans. Put beans in a 4 to 6 quart heavy cooking pot. Add a piece of salt pork, bacon, or chunk of ham, onion, bay leaf, red pepper flakes. Cover with water at least one to two inches above beans. Bring to boil and REDUCE heat immediately and let SIMMER for 2 to 4 hours until beans are soft the liquid is soupy. Add more water if necessary but don’t over water. Taste beans to see if they are done/soft. Add 2 tsp salt and 1 tsp of sugar and simmer for another 10 minutes.
A big pot of beans can be warmed day after day until all gone. Refrigerate any left overs. They get better the more they are warmed over. The soup will get thicker with each reheating.
You can cook Pintos and Navy beans together.
FOR CONVENIENCE: Cook beans in a crock pot. If you start them in the crock pot in the morning before you go to work, they will be ready when you get home for supper. Also a pressure cooker can be used. They will take about 10 minutes to cook after they have been soaked.
NOTES
Add 1 can of Rotel tomatoes to beans 30 minutes before they are done. Really good!
Use a ham hock that you have left over from cooking a ham.
You don't have to soak the beans, BUT you will need to cook a lot longer and on a lower heat.
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Personal
Notes: |
Personal
Notes: We had beans several times a week, but we probably had more pinto’s than any other kind along with cornbread, chow chow/onions and stewed potatoes. Most of the time, we had sauerkraut to go with them. I don’t know how this got started but we always put ketchup on a bowl of navy beans.
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This recipe for Dried Pintos or Navy Beans is from