Cookbook:Pinto Beans of Central Texas

Cookbook | Ingredients | Recipes | Texas Cuisine


For 10 servings:

  • 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 or 2 bay leaves
  • 5 cups water
  • perhaps 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)


  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 an 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 variationsEdit

  • 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.