New Mexico Pinto Beans

Title: New Mexico Pinto Beans

Categories: Mexican, Main dish

Yield: 8 servings

3 c Dry pinto beans (1-1/2 lb)

2 1/2 qt Water

1 ea Meaty hambone or 1/4 lb Salt pork or cubed bacon

1 t Salt, or more to taste

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 wnater. 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.

MMMMM