Pinto Beans

Ezekiel 4:9 Take thou also unto thee wheat, and barley, and beans, and lentiles, and millet, and fitches, and put them in one vessel, and make thee bread thereof, according to the number of the days that thou shalt lie upon thy side, three hundred and ninety days shalt thou eat thereof.

PintoBeansSGC

The best pinto beans I have ever eaten comes from my (high school) BFF’s mom’s kitchen (sorry Grandmother).

When I asked her secret to making the beans taste so yummy she simply said, “sugar!”

What?  Whoever heard of such?

She advised it’s the way her Grandmother and Mother made them and that’s the only way she knows.  Just add a couple tablespoons white sugar (or table sugar as she referred) to the beans while cooking.

So I tried it and I almost have the most amazing tasting pintos, almost ………. they aren’t as good as hers but as (they) say, two people can make the same exact dish and it would taste different.

These beans are very tasty along side a few slices vidalia onion and a huge piece of cornbread.

Hope you enjoy these!

Ingredients

2 cups dry pinto beans
3 quarts hot water
2 Tablespoons white sugar
4-5 slice hog jowl or 1 medium size ham hock
salt and pepper, to taste

Directions

Thoroughly wash beans and place in large stock pot. Add water, sugar, ham or jowl, and pepper. Cover

Over high heat bring beans to a rolling boil.

Reduce heat to simmer.
Simmer on low for 4 to 6 hours or until beans are tender.
NOTE:  Add salt about half way through the cooking process

DO NOT LET THE BEANS COOK DRY. It may be necessary to add water throughout cooking.
These beans can also be prepared in a slow cooker. Just add all ingredients with slow cooker on high in the morning (allow at least 6 hours cooking time) and they are ready to eat at supper time.

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