Cookbook:South Texan Pinto Beans
(Redirected from Cookbook:Pinto Beans Recipe from South Texas)
South Texan Pinto Beans | |
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Category | American recipes |
Servings | 10 |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Texas Cuisine | Tex-Mex Cuisine
Ingredients
edit- 1 lb (450 g) dry pinto beans
- 8 cups water
- 1 ½ tbsp paprika OR ½ tsp each of paprika and pepper
- 1 ½ tbsp granulated or brown sugar
- 1 tbsp salt OR 2 tsp salt and a ham hock
- 1 ½ tbsp chili powder
- ¼ tsp (or more) garlic powder
- 1 ½ tbsp dehydrated onion OR ½ small onion, finely diced
- 1–2 bay leaves
- 5 cups water
Procedure
edit- Wash beans carefully and soak overnight in 8 cups of water.
- Drain and refill with 5 cups of water.
- Add all the other ingredients.
- Bring to a boil and simmer at least an hour, or until tender.
- Remove bay leaves.
- Do not drain prior to serving, as the liquid is an important aspect of the dish. It can be served using slotted spoon, to allow draining, or with a ladle into small side-dish bowls.