Big Pot of Porky Pinto Beans - Texas Style
The homesicktexan states, my mom says, “Pinto beans are close to a perfect food.” Mom would soak them overnight and slow cook them all day with garlic, onions, spices and her secret ingredient—jalapeno juice. She’d add pork if it was available, but it was the jalapeno juice that gave her beans their fantastic flavor.
1 lbpinto beans (2 cups)
1/4 Tbspminced garlic (3 large cloves)
1 cdiced onion (1/2 of a medium-sized onion)
1/4 cjalapeno juice (from canned jalapenos)
1/4 lbsalt pork (i find this near the bacon at my grocery store)
·salt to taste
How to Make Big Pot of Porky Pinto Beans - Texas Style
- Rinse and sort your beans
- First soak the beans. You can either cover the beans with one inch of water and soak overnight or bring water to a boil, remove from heat and cover for one hour.
- Drain the beans and cover with seven cups of fresh water.
- Add to the pot the garlic, onion, jalapeno juice and salt pork.
- Bring pot to a boil and then cover and reduce heat to a simmer, stir occasionally.
- After about an hour, beans should be tender enough to eat (depending on the freshness of the beans). If not tender enough, continue cooking, checking on the beans every 15 minutes until desired texture.
- Remove salt pork and serve.