Tuesday, March 31, 2009

Pinto Beans .

Yeah. All my Texas friends know how to cook Pintos. I think Texans are born knowing how. I was born in Florida and my Indiana-born mother did not cook Pinto beans. In fact, I don't think I ate them until I started hanging out with Texans. My first husband told me once to call his mother and find out how to cook 'em! So I did,.

1 pound dried pinto beans
1/4 pound salt pork
3-4 cloves garlic, minced
1 tablespoon chili powder

First, rinse the dried beans and pick out any twigs, stones or dirt.
Cut the pork into strips and rinse.
Cover the beans with water, add the pork and garlic. Boil until tender over medium heat (a really slow boil). Beans should be covered with water throughout the cooking. Add more hot water if needed. How long it takes depends on the beans—plan on hours—in fact, cook the day before. Once the beans are tender, but not before, add salt to taste. Adding the salt before the beans are tender will make them tough. Add the chili powder and let the beans sit for "a while" to absorb the flavor.

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