Ingredients: |
Ingredients: Dried Pinto Beans, Butter beans, or Peas (about 3 cups make enough for 4-6 servings)
Water
Pork Fat Back, ham, or bacon
salt/pepper
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Directions: |
Directions:To SOAK:
Run water over the beans to wash thoroughly and remove any dirt/ floating beans or flecks of debris before starting to soak.
There are two simple ways:
• Regular soak: Put beans into a large bowl and cover with 2 to 3 inches of cool, clean water. Set aside at room temperature for 8 hours or overnight; drain well. (If it's really warm in your kitchen, soak the beans in the refrigerator instead to avoid fermentation.)
• Quick soak: Put beans into a large pot and cover with 2 to 3 inches of cool, clean water. Bring to a boil then boil briskly for 2 to 3 minutes. Cover and set aside off of the heat for 1 hour; drain well.
To COOK: After soaking overnight, fill a large stockpot with enough water to be about 5-6 inches above the amount of beans you are using.
Add the fat-back to the water, bring to a boil and continue to boil for about 15 minutes. Next, add the beans and a little salt, bring the water back to a boil, then reduce to a simmer and let cook for about 1 1/2 - 2 hours. Be sure to check the water level and add water only after the beans have soaked up a great deal of the liquid. The water should stay a few inches above the beans.
Stir occasionally to ensure cooking is even. Taste to adjust the seasoning. Eventually, the water will be gravy-like.
These are even better the next day after melding the flavors in the refrigerator overnight. |
This recipe for MaMaw's Pinto or Butterbeans is from