"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pa's Pinto Beans Recipe

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Pa's Pinto Beans image
George Edward Adams

 

This recipe for Pa's Pinto Beans, by , is from THE SMITH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
George Edward Adams
Added: Monday, December 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 lb pinto beans (sorted and washed)
2 large, dry New Mexico chilies
1 jalapeņo (optional)
6 - 8 oz ham cubes (cured or smoked)
1 T salt
Pinch black pepper

Directions:
Directions:
In a large covered pot add beans, then add water to cover two times depth of beans. Add chopped chilies and bring to a boil. Turn burner off and let sit over night. The next day (or a few hours) bring to another boil and add salt (add water as needed). Simmer until beans are tender. Turn burner off. Let sit for two hours. Bring to another boil. This time add black pepper and meat. Allow beans to simmer, then season to taste. Enjoy with salsa or over rice.

Personal Notes:
Personal Notes:
If cooked correctly, I guarantee there will be none left for the "slop bucket."

 

 

 

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