South Texan Pinto Beans
South Texan pinto beans are a pot of beans cooked in a spiced broth that you serve along with the beans instead of pouring it away. Chili powder, paprika and garlic powder season the liquid, while a little sugar rounds off the heat. A ham hock is an optional swap for part of the salt, adding a smoky, meaty depth. Ladle them into small bowls beside grilled meat.
Instructions
Rinse the pinto beans well, then put them in a large pot with 8 cups of water and leave them to soak overnight.
Drain the soaked beans and return them to the pot with 5 cups of fresh water.
Add the paprika, sugar, salt (and the ham hock if you are using it), chili powder, garlic powder, onion and bay leaves.
Bring the pot to a boil, then lower the heat and simmer for at least an hour. The beans are ready when they are tender all the way through.
Fish out the bay leaves. Do not drain the beans, because the seasoned cooking liquid is part of the dish.
Serve with a slotted spoon if you want the beans fairly dry, or ladle them with their liquid into small side bowls.
Make it personal.
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