Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Small bag pinto beans, 1/4 c Chili powder
-washed and picked through 2 T Ground cumin
1/4 c Flour 1 cn Ro-Tel tomatoes w/chiles
1/4 c Bacon grease Salt to taste
1 lg Onion, chopped 2 lb Ham hock or salt pork
6 ea Clo Garlic, chopped -OPTIONAL
1/2 c Celery, chopped Chopped cilantro
1 ea Bay leaf

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.

Formatted for Compu-Chef v2.01 by Jess Poling

Calories per serving: Number of Servings: 8 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:

Submitted By JESS POLING On 01-03-95

Browse by categories