Tuesday, February 3, 2009


Today I am cooking a pot of pinto beans. I had a ham bone left from our Christmas ham in the freezer and decided that today was the day for pinto beans and ham. I have used this recipe since I first started cooking. My mother gave me the recipe and I always thought her pinto beans were the best ever with her made-from-scratch cornbread baked in her big iron skillet. She usually served the pinto beans with sliced tomatoes and onions in a bit of vinegar on the side and also a jello salad. Here is my recipe for pinto beans below:

1 lb. pinto beans
6 c. water
1 ham hock
1 onion, cut up
Pick and wash pinto beans. Soak overnight. The next morning put the above ingredients together and bring to a boil. Simmer until tender adding water as needed. When beans are beginning to be tender, add:
2 tbsp. Grandma's molasses
1 tbsp. dry mustard
2 tbsp. chili powder
Salt to taste

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