My Turn for us: Texas Pinto Beans
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Monday, July 7, 2014

Texas Pinto Beans

I grew up eating beans at almost every meal. It was always beans, fried potatoes (not to be confused with French fries) and macaroni and tomatoes with a big pan of cornbread! 
A pot of beans was a staple at our house, I really don't remember when we didn't have beans several times a week.   
And now I know they are in fact a very healthy food!  Loaded with fiber, protein (15 grams per 1 cup) and I now love them and see them as a treat.  

Texas Pinto Beans

  • 1 lb of dry pinto beans
  • 1 smoked ham hock (1/2 lb +)
  • 1 medium onion, chopped
  • 2 teaspoons granulated garlic powder
  • 2 teaspoons of chili powder
  • 1/2 teaspoon cumin
1. Clean beans by removing any little rocks or debris. Rinse beans well and place in a large pot, fill with water and let soak overnight or at least 3-4 hours
2. Drain and rinse, add enough water to cover beans and bring to a boil. Drain, rinse and add enough water to cover the beans again. These steps will remove the gas from the beans and will reduce cooking time.
3. Bring to a boil then lower heat to just a simmer, add the whole ham hock, onion, garlic powder, chili powder and cumin. On a low simmer cook for one hour and then begin checking for doneness, adding more water as needed
4. Wait to salt to taste when the beans are barely tender for two reasons, the ham hocks may add enough salt and the beans will get tender faster without the salt.
5. Before serving, remove 1/2 cup of beans, mash and return to the pot for thicker juice.
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Texas Pinto Beans are great with:


New Mexico Cornbread

Clay's Apple Seasoned Grilled Ribs

Or enjoy this:

Creole Black Eye Peas and Rice