There’s something about a long-simmered pot of pinto beans that warms your soul. I was always taught that when cooking with dry beans, the first thing you always want to do is to pick through them. What you’re looking for are any beans that are shriveled, super dark, or otherwise appear off. You should also be on the lookout for any small rocks or other inedible debris that might have found its way into the bag.
The next step is a nice, long soak—depending on who you ask. Soaking dried beans overnight tends to lead to a shorter cooking time and some claim that it makes them easier to digest. However, in my experience it seems that you can cook them without soaking them first if you wish, but be prepared for them to take longer to cook (various sources say it could take anywhere from a few extra minutes to a couple of hours).
If you do go the route of the soak, one lesson I’ve learned from experience is that you want to cover the dry beans in A LOT of water. The beans will absorb some of the liquid and plump up as they sit.
Aside from soaking, the rest of the cooking process is a breeze. Throw the beans in a pot along with an onion, smoked ham (the key ingredient), a couple of bay leaves (optional), and some liquid (some use a combo of chicken stock and water), and then you’re good to go. The halved onion bulbs end up practically melting into the cooking liquid by the end of the cooking time, and the entire pot is full of flavor from the smoked ham and bay leaves. (I’m not entirely convinced that the bay leaves do a whole lot.)
Important Tip 1: One other note when cooking this pinto beans recipe is that anything more than a gentle simmer causes some of the beans to break down, adding body to the liquid and giving the dish a creamier texture. So you can decide for yourself what texture beans you want. The end result is my take on this Southern classic.
Important Tip 2: And one last note: If you use smoked ham hock which already adds a lot of flavor to the liquid, you’ll want to be sure to pick the meat from the bones to stir into the beans themselves for you and your family or guests to enjoy the full flavor.
Ingredients 1 (11 ounce) serving of pinto beans picked through and soaked in lots of water overnight 2 quart water 1 onion halved or roughly chopped 2 halves smoked ham hock or smoked ham (about ¾ pound total) 2 bay leaves optional 1 tsp black pepper plus more to taste 1 tsp garlic powder plus more to taste Salt to taste.
Instructions Add the soaked beans, water, onion, ham or hocks, and bay leaves (if using) to a large stock pot. Bring to a boil, reduce to a simmer, cover with a lid, and cook, stirring occasionally, until the beans are nice and tender, about 1 hours 30 minutes. Season with pepper, garlic powder, and salt. Serve.
Don't forget the corn bread!
CORNBREAD INGREDIENTS All purpose flour: All purpose flour will allow the bread to rise a bit and give it the spongy, caky consistency of bread. Yellow cornmeal: A must for cornbread! It give the bread its beautiful golden-brown color and the grainy, delicious consistency. Granulated sugar: This gives the bread a touch of sweetness it needs to balance out the corn and bread flavors. Salt: Just a pinch to bring out the complexity of flavors. Baking powder: To help the dough rise and expand as it bakes. Butter: This is a must -- it gives the bread a moist, flaky, rich flavor that is heavenly. Egg: This binds everything together and helps the bread to rise. Milk: For a rich, moist cornbread!
MOMMA'S HOMEMADE CORNBREAD THIS CORNBREAD IS EASY. NO BUTTERMILK. BAKE IT IN ANY PAN. READY IN 25 MINUTES!
Exact INGREDIENTS
1 cup all-purpose flour
1 cup yellow cornmeal
⅔ cup granulated sugar
1 teaspoon salt
3 ½ teaspoons baking powder
⅓ cup neutral oil or melted butter
1 large egg
1 cup milk
Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees F.
In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
Serve hot.
See! It's that easy. I love a side that comes together in a snap and is on the table in about 30 minutes.
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