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Mrs. Crenshaw's Pinto Beans

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“I spent years trying to replicate my mother's pinto beans, but there was always something missing. I finally came across this recipe in a 1955 Texas cookbook and it's got to be where mom (a Texan) got the recipe. Oh, the missing ingredient, maple syrup! Time required includes soaking time for beans.”
READY IN:
13hrs 30mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Bring water and bouillon to boil.
  2. Add beans, garlic, chili powder, sugar, maple syrup and salt.
  3. Cover and simmer for 3 hours.
  4. Add onion and ham.
  5. Simmer additional 1 hour or until tender.
  6. Add water as needed (in 1/2 cup increments).
  7. When done, the broth should thicken and barely cover the beans.
  8. Serve with garnishes and hot cornbread.

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