Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 240g / 8 1/2oz Dried pinto beans - soak overnite

  2. 3 teaspoons 15ml Salt

  3. 2 tablespoons 30ml Sugar

  4. 3 Raw smoked bacon

  5. Salt pork

  6. or 1 Smoked hog jowl

  7. 1/2 Onion - sliced (medium)

Instructions Jump to Ingredients ↑

  1. If there's one thing I cook a lot of at the store, it's pinto beans. We serve them with our BBQ dinners. I've tried to break the recipe down into a "home" portion for you.

  2. Tips: When ready to cook, don't add too much water to the beans...this will dilute the wonderful flavor you are creating. Cover beans with about 11/2 inches of water, and add to it as they cook, if necessary. For a little zesty flavor, (I do this at home, but not at the store), add a little chopped green chili to beans. A pinto bean will sightly more than double in size when cup of dried beans will make 2 cups (one pint). Don't cook beans at too high a fire. This will cause a hard rolling boil, and break up beans as they begin to become tender. Do a nice easy boil. It takes about 3 to 4 hours to cook till fork tender at 3100 ft. elevation.


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