“Leland’s Favorite”
With Ham Hock or Bacon
1 lb. of dried pinto beans
Plenty of water
Salt
Bacon or bacon drippings or ham hock
Onion - optional
Look through the beans a few at a time to remove bad beans, small rocks that are usually included, or anything else that’s not a bean. Wash until water is clear. It’s not a must, but I think the beans are better if soaked in water overnight. Drain, add fresh water to cook. Cook in large kettle, well covered with water and lid. Stir along and add more water as needed. Cook till tender, add salt and seasoning 2-3 tbs. drippings. If using bacon, I prefer it to be cooked then added. If using ham hock, add it soon enough to be well done and tender (usually the ham is pre-cooked). Don’t add ham and bacon to the same pot – choose either or. If If using onion do it with bacon, or leave off bacon and use onion only for flavor to lower fat intake.
It’s a must that this be served with cornbread! Pan-fried potatoes, fresh sliced onion and pickle or relish is always a plus for pinto beans.
If you prefer white beans, they can be cooked the same. If you don’t prefer beans at all – don’t cook them! Just in case you do and fear a gas problem, use a long-handle wooden spoon, leave it sit in the beans a few minutes when done and the little poo-foos will climb up the handle and fall off!!!
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