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What kind of diffrent seasonings do you add to your beans while cooking? Just bacon? Onion?
How much water do you leave in once they start cooking down?
My pintos start with two smoked ham hocks, a medium onion (chopped) and three cloves of garlic (minced). They cook for four hours until they are creamy - that's when I add salt, if needed. If there is too much water I just cook them down a bit more with the lid off.
As for cornbread, I like white cornbread with pintos - the one that's not sweet.
I cook mine in a slow cooker. I add a touch of salt, ground black pepper, a dash of chili pepper, dash of cumin, I do have garlic in there but I go ahead and add powdered garlic because we like it. I use homemade chicken broth or stock. I used a ham hock usually, and usually ham bits plus chopped onion. If I don't have ham I will use bacon. The ham adds more salt than bacon so you just have to adjust the salt to taste. I have also used beef broth and/or beef stock and that is really rich with some depth. I make my own cornbread with a yellow corn meal. I usually do a 13x9 and I like it fluffy. I do somewhere between straight up and sweet.
What kind of diffrent seasonings do you add to your beans while cooking? Just bacon? Onion?
How much water do you leave in once they start cooking down?
I never boil my beans. I bring beans and water to almost boil, cover and turn flame/heat down to the lowest temp where I get wiffs of steam escaping the lid.
I add a pinch of blk pepper, salt one tooth of crushed garlic and large chunk of onion. If I add bacon its two strips regular or a chunk of salt pork. the bacon makes the broth creamier.
after 2 hours I have a bowl of beans. I alwasy cook slowly for two hours.
By not boiling I dont lose water.
You dont have to soak your beans...soaking was done in the old days because beans were bought by the 50+lb bags and would sit long time and dry out. Most beans at the supermarket are fresh.
just clean of stones...which really are just superdried shriveled beans, rinse under cold water and cook.
Last edited by Chimuelojones; 05-19-2013 at 08:27 PM..
My pintos start with two smoked ham hocks, a medium onion (chopped) and three cloves of garlic (minced). They cook for four hours until they are creamy - that's when I add salt, if needed. If there is too much water I just cook them down a bit more with the lid off.
As for cornbread, I like white cornbread with pintos - the one that's not sweet.
+1 on the smoked ham hocks.
I also add some fire roasted red and green bell peppers to the corn bread mix and save some to garnish the beans.
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