Directions: |
Directions:Wash pinto beans well and soak in water to cover beans overnight (may need to put in refigerator). Place in pressure cooker with ham or oil. Add water till it's about two inches over the beans. Cook on high heat until pressure cames up and then turn down to medium, cook about thirty minutes. Turn off. When pressure goes off, check beans, If tender, return to burner, cook on low until soup is thick. |
Personal
Notes: |
Personal
Notes: Mom cooked beans at least once a week when I was small. She says when I came in from school usually my first question was if we were having bean soup tonight. I loved the soup with mac and cheese, fried okra and green tomatoes and of course, her corn bread and onions. She also made salmon patties and pan fried potatoes at times. She'd always use the left over beans to make chili or goulash.
Nancy enjoyed coming home in the spring and having killed salad with her beans, along with cornbread and cold ice tea. Nancy's one bad habits was that she ended up eating the crisp bacon with the salad. Mom's killed salad consisted of leaf lettuce picked fresh from the garden, along with green onions, cut into small pieces about 1/2 " thich Combine the greens and onions. In a hot skillet, she would brown a piece of salted bacon, after rinsing the salt off. When the bacon is crisp, remove it and pour the grease from the bacon over the salad (be careful, the water from the lettuce will pop when the grease is poured over it)
|
This recipe for Mom's Pinto Beans is from