Central Texan Pinto Beans
Source and licence
"Central Texan Pinto Beans" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Central_Texan_Pinto_Beans, revision 4629680), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Central_Texan_Pinto_Beans&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4629680
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United States. Associated with United States by the source's category: Texas (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1 lb (450 g) dry pinto beans
- 8 cups water
- 1 tsp ground black pepper
- 1 tbsp salt
- 1 ham bone or a rough equivalent of salt bacon
- 1–2 bay leaves
- 5 cups water
- A very small amount (3 oz / ~90 g) of that day's brewed coffee (optional)
Method
- Wash beans carefully and soak overnight in 8 cups of water.
- Drain and refill with 5 cups of water.
- Add all the other ingredients.
- Bring to a boil and simmer at least 1 hour, or until tender.
- Remove bay leaves.
- Do not drain prior to serving, the liquid is an important aspect of the dish.
- Can be served using slotted spoon, to allow draining, or with a ladle into small side-dish bowls