RECIPE #15: PINTO or BOLITA BEANS

Since I only made a 1/2 recipe of dressing this morning, I had 1/2 pan of cornbread left over. I grew up having beans & cornbread about once a week in Texas. So what's for dinner tonight? Beans & cornbread.

Making beans isn't hard and if made right, not only do they taste better, they're better for you than the canned mainly because of the sodium. Plus I don't like to use many canned anything.

Wash 1 lb of beans well. Pick out any "bad" beans. (I'm using Bolita beans today.)

Put into a pot & add water about 1-2 inches above beans. Cover and bring to boil.

In the meantime, cook your bacon until crispy.

After it's cooled some, place bacon in a Ziploc bag or paper towel to crumble.
When the beans come to a rolling boil, drain the water. Add fresh water. Stir in bacon (or ham hock) and seasoning. I use 3 T Bolner's Fiesta Pinto Bean Seasoning.

Bring to boil then turn down to simmer for 2 hours at sea level or 4-6 hours in high altitude. You might have to had water every once in a while so check every 30 min and stir while you're at it.

Shonda J. from Austin, TX wrote...make sure when you add the broth or water it is up to temperature so when you add it to your beans they will not split and or bring down the temp of cooking. Soaking them over night will some bay leaves will reduce your cooking time. (school of Gladys and Great grand mother)...