1 each small bag pinto beans, washed and p; icked through
1/4 cup flour
1/4 cup bacon grease
1 large onion, chopped
6 each clo garlic, chopped
1/2 cup celery, chopped
1 each bay leaf
1/4 cup chili powder
2 tablespoon ground cumin
1 can ro-tel tomatoes w/chiles
1 salt to taste
2 lb ham hock or salt pork optional
1 chopped cilantro
Pick through pinto beans and wash. Soak 1 small bag pinto beans overnight in cold water and 1 tbsp of baking soda. Rinse beans and cook for 1 hour. Change water and add 1 tbsp baking soda again. Cook for another hour or two and change water for last time, add baking soda and cook till done.
Roux: Fry 1/4 cup flour and 1/4 cup bacon grease into dark roux (color of cocoa). Add and stir the following until wilted: 1 large chopped onion, 5 or 6 cloves chopped garlic, 1/2 cup chopped celery, 1 bay leaf, and cilantro. Add 1/4 cup chili powder, 2 tablespoons ground cumin, 1 can Ro-tel tomatoes with chilies and salt to taste. May be cooked with a 2 pound ham hock or salt pork.
Using this roux adds a truly great flavor to pinto beans. Serve with a double batch of your favorite cornbread.
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