Hearty Pinto Beans

Hearty Pinto Beans

By Mark Fitzgerald

"I was cook. One day I planned to cook beans. I thought that beans were cooked just like potatoes and before I got through, I had to borrow everything in camp to put beans in and still we had a surplus of beans."

I was never a fan of beans until I spent 2 years living in Colombia.  After having beans every day you discover that they can be a base for any flavor and do not have to be bland.  They can also feed a lot of people.  Being that these are a base, you can easily add seasonings such as oregano, cumin or chili.  You could also swap out the ham with bacon or salt pork.  Add in brown sugar and you have Boston Baked beans.

If you have a ham bone consider adding it when you start to simmer your beans.  For a little more flavor you could use chicken or ham stock instead of the water.  This recipe can be cooked in a Dutch Oven or in slow cooker.  If you are doing a large group, consider using a canner.

Ingredients

• 1 1/2 lbs Pinto Beans
• 1/2 pound ham
• 1/3 cup molasses
• 1/2 a medium onion, diced
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions

Rinse beans and place them in large pot.   Cover them with water and letting stand overnight.  Drain, then place in pot with 1/4 pound of ham, covering with fresh water (or stock) and bring to a simmer.  Add ham bone if you have one.  Keep on a  low simmer for 3 hours. At start of 4th hour add molasses, onion, and seasonings. Stir and let simmer an additional hour, then serve. Add additional water if needed.

Information

Makes 10 1 cup servings
200 calories per serving