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From Dorothy McNett's Recipe Book at www.dorothymcnett.com. No range cook would start out on the trail without a good supply of dried beans. Mealtime was often referred to as bean time. Beans cooked at least five hours over a slow fire. Some cooks buried the bucket of beans in a hole, full of hot ashes.
1 pound dry pinto beans
Rinse beans thoroughly. In heavy bottomed stock pot or pressure cooker, combine beans, water, ham hocks, onion, and pepper. If using pressure cooker, put lid on and bring to high pressure, regulate heat to maintain medium pressure for 20-25 minutes. Turn off heat and allow to stand about 20 minutes. Remove lid. Remove meat from bones and stir in salsa to taste. If using the stock pot, bring to boil, reduce to simmer and cook, loosely covered, 2-3 hours or until beans are tender, and proceed as above.
Recipe created 1998-06-23.