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The HBHW Recommends
My Best Pinto Beans
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- 1 pound dry pinto beans, about 2-1/3 cups
- 2 quarts of tap water
- 2 to 4 ounces margarine or bacon or salt pork or 1/4 cup bacon grease
- 1 teaspoon salt
- 1/4 teaspoon pepper
Soak the beans in 2 quarts of cold water overnight, or in 2 quarts of boiling water for an hour or two. After soaking, or the next day, bring the beans to a boil over medium high heat. Reduce the heat, so the beans merely simmer. Cover and simmer for half an hour. Then add the margarine or bacon, salt and pepper. Cover again and simmer for another 45 minutes to an hour. The beans should be tender and fragrant. Bite into one to see if it is cooked though. When they are tender, they are ready to serve.
I always serve these beans with Corn Bread and Mixed Greens. This is just about my favorite meal in the whole wide world. Some folks squirt ketchup on these beans when they eat them, that is a fine southern tradition, although I prefer them without it. The small amount of bacon adds to the protein quality of the beans, and it also turns the bean broth into something called pot licker. That means the juice is so good, you want to lick the pot. Soak up the bean juice with your corn bread.
Babies of about a year old are fond of cornbread mashed up very smoothly in a little pot licker from the beans. Just make sure to cool it down and mash it very smooth. It was a favorite of all of my kids when they were learning to feed themselves.
Got some leftover pintos? Turn them into refried beans or try one of the other yummy bean recipes.
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4 Responses to “My Best Pinto Beans”
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June 27th, 2009 at 7:34 pm
Thank you for the cornbread recipe. I cook for a rescue mission and I needed a plain recipe since I can’t spend a lot of money for things like Rotel and cheese and etc to put in the cornbread.
Have you ever tried Anazazi (Sp) beans? They are a little different from pinto and so delicious. I have never seen them in the store. I have to order them mailorder. Thanks again. Rosemary Downs
August 10th, 2009 at 12:20 pm
The correct term is not “pot licker,” but “pot liquor.”
August 30th, 2009 at 11:38 pm
I love pinto beans and cornbread!
For Rosemary-the health food store I frequent carry Anazazi (Sp) beans. It is with their bulk items. You might price them at a health food store near you, and see if the price is right!!
November 15th, 2009 at 3:12 am
Hello: Your recipe is great and the truly secret ingredient for homemade pintos is certainly the bacon grease. Smooth and creamy! I enojoy them all the time. Thanks again!