SOUTHERN PINTO BEANS
This is the classic Southern method of cooking up a "mess of beans". If you don't like cooking without measurements then don't try this one. If you're adventuresome and like to cook like my grandmother, then you won't be disappointed. Yum.
Provided by Vicki in CT
Categories Beans
Time 3h5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Rinse beans. Place beans in pot and cover them three times higher with water. Bring to a rapid boil for five minutes covered. Turn off stove. DO NOT REMOVE LID.
- Let the pot set one hour.
- Turn burner back on to slightly more than a simmer. Add ham bone, onion, and pepper.
- Boil covered for two hours. Add more water if necessary.
- Remove ham bone. Remove all ham and place back into pot. Discard bone.
- Turn down heat to simmer and add approximately 2 tablespoons brown sugar, or more. Now let beans cook as long as needed.
- Season to taste.
- I serve with Baby's Jalapeño Cornbread, Recipe #221836.
Nutrition Facts : Calories 33.4, Fat 0.4, SaturatedFat 0.1, Sodium 70, Carbohydrate 6.5, Fiber 0.3, Sugar 0.6, Protein 2.5
CLASSIC SOUTHERN PINTO BEANS
Classic Southern style pinto beans, stewed with salt pork and cayenne pepper and always served with a side of cornbread.
Provided by Deep South Dish
Categories Main Dish
Time 2h10m
Number Of Ingredients 6
Steps:
- Rinse, drain and pick through beans for stones or debris. Soak overnight covered with 8 cups of water, or use the quick cook method below. Drain, rinse and return to the pot.
- Cover with 8 cups of fresh water. Add the salt pork, onion and cayenne; bring to a boil. Reduce to simmer, and cook uncovered for 1-1/2 to 2 hours, or until thickened and creamy. Do not allow to boil.
- Stir in the bacon fat or butter, taste and season as needed with salt, pepper and Cajun seasoning.
- Serve as is, with raw or pickled onions and cornbread, corn muffins or cornmeal hoecakes on the side. Great served with fried potatoes and greens, and some folks enjoy these served over rice.
SOUTHERN LIVING PINTO BEANS
This has been my pinto bean recipe for the past many, many years. Tried and true! Time does not include soaking for dried beans.
Provided by Caroline Cooks
Categories One Dish Meal
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Place beans in a large Dutch oven, and add water to cover.
- Bring to a boil, and cook, uncovered, 30 minutes.
- Drain.
- Add ham hock, tomatoes, broth, and next 10 ingredients to Dutch oven with beans; cook 55 minutes or until beans are tender.
- Serve over rice with Southwestern Cornbread(no sugar)in a cast iron skillet.
- *Dried pinto beans may be substituted for fresh; however, wash and sort beans; then soak overnight in water to cover.
Nutrition Facts : Calories 68.9, Fat 1.3, SaturatedFat 0.3, Sodium 905.8, Carbohydrate 10.4, Fiber 0.5, Sugar 1.2, Protein 6
SOUTHERN PINTO BEANS AND SAUSAGE
Southern Pinto Beans and Sausage is a five ingredient dinner that is served up in 20 minutes. This deep South recipe is hearty with the perfect amount of spice. Serve it up with cornbread for the perfect combination.
Provided by Barbara
Categories Entree Main Course
Time 25m
Number Of Ingredients 5
Steps:
- In a large skillet, fry up sausage breaking it up in small chunks as it cooks.
- If needed, drain off excess oil off sausage, leaving 2 tablespoons in the pan with sausage.
- Add chopped onions and peppers, and sauté until soft and tender.
- Pour in undrained pinto beans and tomato sauce; simmer for 10 minutes.
- Serve with cornbread if desired.
Nutrition Facts : Calories 308 kcal, Carbohydrate 15 g, Protein 16 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 54 mg, Sodium 870 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
SOUTHERN PINTO BEANS
Steps:
- Inspect the beans to remove any small rocks or debris. Rinse well.
- Place the beans, 8 cups of water, ham hock, bouillion cubes, and chopped onion in a large pot with a lid. Bring to a boil, then reduce the heat to a simmer. Add salt to taste. I usually add about 1 teaspoon, but the exact amount of salt needed will vary based on the sodium level in the brand of bouillon and your taste.
- Cook over medium low for 1 1/2 to 2 hours or until tender to your liking. Remove the ham hock, shred the meat, and return it to the pot, if desired.
TURKEY PUMPKIN CHILI
The hearty dish your chilly evenings need.
Provided by Julia Levy
Time 30m
Number Of Ingredients 18
Steps:
- Heat oil in a large Dutch oven over medium-high. Add onion and poblano; cook, stirring occasionally, until softened and lightly browned, 6 to 7 minutes. Add turkey, stirring to crumble; cook until no longer pink and starting to brown, about 5 minutes. Stir in garlic, chili powder, paprika, cumin, oregano, and cayenne (if using); cook, stirring constantly, until fragrant and turkey is coated in spices, about 1 minute.
- Stir in broth, pumpkin, tomatoes, pinto beans, navy beans, and salt. Bring to a boil over medium-high. Reduce heat to medium-low and simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in lime juice.
- Ladle chili evenly into bowls, and top with desired toppings.
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