Pinto Beans

Name: Pinto Beans
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Yield: 8 serving(s)
Ingredients: 453.59 g dried pinto bean, rinsed and remove any hard pieces; 6 slice bacon, cut in 1-inch pieces; 2 large onions, Minced; 1 large green bell pepper, Minced; 14.79 ml garlic, Minced; 44.37 ml chili powder; 29.58 ml ketchup; 226.79 g ham, diced; 19.71 ml salt; 2.46 ml black pepper; 2.46 ml white pepper; 1892.72 ml water

Submitted by Luby Luby Luby

"As a child my mother never cooked "a pot of beans", but she started when I was a young adult and I loved them. To me pure comfort food was a bowl of these beans and a big hunk of warm buttered cornbread. I also like them served over rice for a variation and, of course, when you combine dried beans and rice it makes a complete protein. I like my beans a little on the creamy side so that's why I cook them for about 4 hours."

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Ready In:: 5hrs
Ingredients:: 12
Serves:: 8

ingredients

453.59 g dried pinto bean, rinsed and remove any hard pieces
6 slice bacon, cut in 1-inch pieces
2 large onions, Minced
1 large green bell pepper, Minced
14.79 ml garlic, Minced
44.37 ml chili powder
29.58 ml ketchup
226.79 g ham, diced
19.71 ml salt
2.46 ml black pepper
2.46 ml white pepper
1892.72 ml water

directions

Fry bacon in 5 quart Dutch Oven over medium heat until crispy then remove and set aside, saving drippings.
Add onions and bell pepper to bacon grease in Dutch oven and saute' until soft and wilted, about 45 minutes.
All remaining ingredients including reserved bacon.
Cover and simmer over low heat for 4 hours or until soft, adding more water if necessary.

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RECIPE SUBMITTED BY

Luby Luby Luby

Lafayette, LA

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.

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