Cookbook:Pinto Beans of Central Texas

Pinto Beans of Central Texas
CategoryBean recipes

Cookbook | Ingredients | Recipes | Texas Cuisine

Ingredients Edit

  • 1 lb (450 g) dry pinto beans
  • 8 cups water
  • 1 tsp ground black pepper
  • 1 tbsp salt
  • 1 ham bone or a rough equivalent of salt bacon
  • 1–2 bay leaves
  • 5 cups water
  • A very small amount (3 oz / ~90 g) of that day's brewed coffee (optional and never to be confirmed or denied as being an ingredient if asked)

Procedure Edit

  1. Wash beans carefully and soak overnight in 8 cups of water.
  2. Drain and refill with 5 cups of water.
  3. Add all the other ingredients.
  4. Bring to a boil and simmer at least 1 hour, or until tender.
  5. Remove bay leaves.
  6. Do not drain prior to serving, the liquid is an important aspect of the dish.
  7. Can be served using slotted spoon, to allow draining, or with a ladle into small side-dish bowls

Notes, tips, and variations Edit

  • The beans and the liquid can be ladled on to dry, stored cornbread (which, otherwise, can be exceptionally dry for eating purposes). The combination is very traditional.