Cookbook:Pinto Beans of South Texas

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Cookbook | Ingredients | Recipes | Texas Cuisine | Tex-Mex Cuisine

Ingredients[edit]

  • 1 lb (450g) dry pinto beans
  • 8 cups water
  • 1.5 Tbsp paprika or 0.5 tsp ea. paprika & pepper
  • 1.5 Tbsp granulated or brown sugar
  • 1 Tbsp salt, or (2 tsp salt & a ham hock)
  • 1.5 Tbsp chili powder
  • 1/4 tsp garlic powder (or more)
  • 1.5 Tbsp onion - dehydrated or 1/2 small onion, finely diced
  • 1 or 2 bay leaves
  • 5 cups water

Procedure[edit]

  1. Wash beans carefully and soak overnight in 8 cups of water.
  2. Drain and refill with 5 cups of water.
  3. Add all the other ingredients.
  4. Bring to a boil and simmer at least an hour, or until tender.
  5. Remove bay leaves.
  6. Do not drain prior to serving, the liquid is an important aspect of the dish.
  7. Can be served using slotted spoon, to allow draining, or with a ladle into small side-dish bowls


Yield: 10 servings