Recipe

Put Some South In Your Mouth Pinto Beans Recipe

Add Step-by-Step Photos	Cajunspices66 / All my dishes 9 months ago DRY BEANS (CONSIDERED A POOR MAN'S FOOD) BUT I BEG TO DIFFER. BEANS HAVE BEEN ON MY PLATE SINCE I WAS LITTLE GIRL. YOU CAN'T GO WRONG WITH A GREAT POT OF BEANS! THIS IS SUPER EASY TO MAKE, JUST THROW IT ALL IN THE POT AND COOK AWAY! ENJOY! Prep:1m Cook:4m Servings:10	Cajunspices
	southern pinto beans delicious

Does this look good? Yeah! / Nope

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Ingredients

DRY BEANS, YOUR CHOICE OF PINTO OR LIMA (BABY OR LARGE) I USE THE CAMELLIA BRAND DRY BEANS

3 LARGE YELLOW ONIONS ( CHOPPED OR DICED)

CAN ALSO ADD 1 -2 CUPS OF GREEN ONIONS (CHOPPED), I USE THE GREEN ONIONS ALONG WITH THE YELLOW ONIONS

5 SLICES OF JALEPENO PEPPERS

SEASONING MEAT (YOUR CHOICE OF BACON, SMOKED PORK, HAM, HAM HOCK , SALT MEAT OR A PORK CHOP)

SEASONING ( I USE NATURES SEASONING)

3 TABLESPOONS OF SUGAR OR SPLENDA (CAN USE MORE, DEPENDS ON YOUR TASTE)

PARLSEY

BLACK PEPPER (TO YOUR TASTE)

SALT (TO YOUR TASTE).. ADD SALT TOWARDS THE END OF THE COOKING PROCESS)

GARLIC POWDER (TO YOUR TASTE)

2 JALEPENOS SLICES (OPTIONAL)

A PINCH OF CAYENNE PEPPER (OPTIONAL)

YOU DONT WANT YOUR BEANS TO HOT TO THE TASTE OR TOO SWEET, SO KEEP TASTE TASTING YOUR BEANS

Directions

SOAK YOUR BEANS OVER NIGHT, FOR A FEW HOURS OR YOU CAN PAR BOIL THEM (BRING TO A BOIL, DRAIN WATER AND ADD WATER AGAIN)

ONCE YOUR BEANS ARE SOAKED, CLEANED OR PAR BOILED, ADD WATER TO THE HALFWAY POINT IN YOUR POT

ADD YOUR ONIONS, SEASONINGS, MEAT AND THE OPTIONALS

BRING YOUR WATER LEVEL TO ALMOST THE TOP.. BRING TO A BOIL

BOIL FOR A FEW MINUTES

BRING YOUR HEAT DOWN TO MEDIUM. HALFWAY COVER THE POT WITH THE LID

KEEP CHECKING THE WATER LEVEL SO BEANS WONT STICK. ADD WATER TO YOUR DESIRED CONSISTENCY. SOME LIKE THEIR BEAN JUICE THICK AND SOME LIKE IT THIN..

COOK THESE BEANS FOR 3-5 HOURS OR UNTIL BEANS ARE VERY TENDER

SERVE OVER RICE WITH CORNBREAD OR JUST SERVE WITH CORNBREAD.

IN MY PINTO BEANS ABOUT 30 MINUTES BEFORE THEY ARE DONE, I ALSO ADD SLICED SMOKEY HOLLOW CAJUN SAUSAGE. THIS IS GREAT OVER RICE

I COOK MY BEANS IN A CAST IRON POT BUT YOU CAN USE YOUR FAVORITE POT.

I ALSO COOK MY PURPLE HULL PEAS THE SAME WAY

DRY BEANS CAN BE SERVED ALSO WITH SLICED TOMATOES, FRIED OKRA, CHICKEN (FRIED OR BAKED), A ROAST, SMOTHERED POTATOES AND SQUASH.

I HAVE ALSO PUT A HALF CAN OF ROTEL OR DICED TOMATOES IN MY PINTO BEANS FOR A DIFFERENT TAKE ON OCCASION.

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Comments

jett2whit 9 months ago said:
Yep, I know what you're talking about..sometimes I fix a big pot of butter peas and cornbread - that's our dinner!! These do sound good. Jett

dixiediner 9 months ago said:
Excellent recipe!

cajunspices66 9 months ago said:
THANKS LADIES!

modmom50 9 months ago said:
Give me the "poor man's food" anyday. Love beans just about any way you fix them. Your recipe sounds excellent. Thanks for the great post.

cajunspices66 9 months ago said:
THANKS MODMOM50! LIKE YOU, I WILL TAKE THE POOR MANS FOOD ANYDAY.. NOTHING FANCY, JUST SOME AWESOME SOUTHERN SOUL FOOD! HOPE YOU TRY MY RECIPE FOR DRY BEANS.. *SMILES*

henrie 9 months ago said:
Yep, I can vouch for these being good, great post.

cajunspices66 9 months ago said:
THANKS HENRIE, GLAD U ARE A FAN!

txbackyardcook 9 months ago said:
Bring on the cornbread and hot sauce!

cajunspices66 9 months ago said:
LOL! BRING IT ON TXBACKYARDCOOK! PINTO BEANS ARE THE BOMB! GLAD U LIKED THE RECIPE! LOOK FORWARD TO SHARING!

floydc 7 months, 2 weeks ago said:
This recipe looks great and i cant wait to give it a try! I love beans, I think the trick to being a great cook is to make any kind of ingredient taste good!

m2googee 7 months, 1 week ago said:
Oh, you are definitely from Louisiana; my mom always added a couple of tablespoons of sugar to her beans as I do to this day. There is just nothing like a pot of pinto beans, rice and cornbread!

frodo 2 months ago said:
I am cooking as we speak, all ingredients are from my garden, field peas,scallions,okra, and fresh tomatoes on the side, with corn bread
this is my dinner tonight
be smellen good up in here...

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