Big Pot Of Porky Pinto Beans Recipes

BIG POT OF PORKY PINTO BEANS - TEXAS STYLE

Steps:

• 1. Rinse and sort your beans
• 2. First soak the beans. You can either cover the beans with one inch of water and soak overnight or bring water to a boil, remove from heat and cover for one hour.
• 3. Drain the beans and cover with seven cups of fresh water.
• 4. Add to the pot the garlic, onion, jalapeno juice and salt pork.
• 5. Bring pot to a boil and then cover and reduce heat to a simmer, stir occasionally.
• 6. After about an hour, beans should be tender enough to eat (depending on the freshness of the beans). If not tender enough, continue cooking, checking on the beans every 15 minutes until desired texture.
• 7. Remove salt pork and serve.

DOWN SOUTH PINTO BEANS

Steps:

• Wash pinto beans thoroughly and place in a large stockpot. Add 4 quarts water, pork jowl, sugar, salt, and pepper. Bring to a rolling boil over high heat. Reduce heat to a simmer; cook until beans are tender and tasty, 3 to 4 hours. Add water throughout cooking as needed; do not let the beans cook dry.

BIG OLE POT OF PINTO BEANS

Steps:

• 1. Sort and wash pinto beans and place them in a large pot
• 2. Fill pot 3/4 full of water; add bacon. Cover pot and place over a medium flame. When pot is boiling, lower heat until a low "bubbling" or simmering is achieved.
• 3. Watch carefully - as pot gets low on water, add more (keep water level at least 2 inches above the beans). Continue cooking for 2-3 hours, until beans are very soft.
• 4. Add salt, pepper, garlic powder & sugar. Cook another 20-30 minutes with pot uncovered (so juice will thicken). Right before serving, taste and add more seasonings, if needed.
• 5. OPTION: For a vegetarian and/or kosher version of this recipe, omit the bacon and in Step 4, add 1 tsp of Liquid Smoke.

MEXICAN PORK & PINTO BEANS

Steps:

• In a stockpot, combine the first eight ingredients; cover with water. Bring to a boil. Reduce heat; simmer, covered, 3 to 4 hours or until meat and beans are tender., Remove pork; cool slightly. Stir carrots, celery and tomatoes into bean mixture; return to a boil. Reduce heat; simmer, covered, until vegetables are crisp-tender. Add zucchini; cook 8-10 minutes longer or until crisp-tender., Meanwhile, remove pork from bone; discard bone. Cut pork into bite-size pieces; return to pot and heat through. Serve with tortillas., Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve with tortillas.