Central Texan Pinto Beans
Central Texan pinto beans are a pot of beans cooked low and slow with a ham bone or salt bacon and served in their own broth. The liquid is the point, so nothing gets drained away. Traditionally the beans and broth are ladled over dry, stored cornbread, which softens it and makes it far easier to eat. A little leftover brewed coffee in the pot is a local habit nobody will admit to.
Instructions
Rinse the beans well, then put them in a large bowl or pot with 8 cups of water and leave them to soak overnight.
Drain off the soaking water and return the beans to the pot with 5 cups of fresh water.
Add the pepper, salt, ham bone or salt bacon, bay leaves and the coffee if you are using it.
Bring the pot to a boil, then lower the heat and simmer for at least 1 hour. The beans are done when they are tender all the way through.
Fish out the bay leaves. Do not drain the beans, because the cooking liquid is part of the dish.
Serve with a slotted spoon if you want the beans fairly dry, or ladle beans and liquid into small side bowls.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
