Beer makes batters better, meat more tender, and sauces more flavorful.
New Mexico Pinto Beans
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- #38316
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
3 cups dry pinto beans
2 1/2 quarts water
1 ham bone (meaty)
OR
1/4 pound salt pork or bacon, cubed
1 teaspoon salt
directions
Wash and pick over the beans, removing loose skins or shriveled beans.
Put in a large covered pot and cover with hot water. Soak over night if you want to cut down on cooking time. When beans start to simmer add ham bone, salt pork or bacon. Add more water as needed but only hot or boiling water. Never add cold water the beans will turn dark. If you cook without a lid the beans will also turn a dark color.
When the skins are almost as tender as the inside of the beans, they are done. They should not be broken. Add salt and allow to stand before serving.
added by
patriciahill
nutrition data
352 calories, 12 grams fat, 46 grams carbohydrates, 16 grams protein per serving.
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reviews & comments
August 23, 2012
I wasn't sure that I could do it, but everyone is enjoying them over rice. Trust me - You can't go wrong with this recipe!. yum yum!
October 4, 2011
I've made this twice for my family, and I'm making it again tomorrow. I use a ham bone from Honeybaked. (You can buy them separately for about $7 US, and they have lots of meat left on them.) The aroma fills up the whole house, it is hard to wait until they are finished. We serve them with cornbread and/or rice. Add hot sauce/cayenne to taste or leave it up to each person to spice up their own bowl. The recipe as written is extremely savory and tasty, but mild.