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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (292g) Recipe makes 6 servings The following items or measurements are not included below: pork fatback |
||
| Calories 81 | ||
| Calories from Fat 3 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.4g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 5mg | 0% | |
| Potassium 248mg | 7% | |
| Total Carbohydrate 14.9g | 4% | |
| Dietary Fiber 5.1g | 20% | |
| Sugars 0.2g | ||
| Protein 5.1g | 10% | |
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Southern style Pinto beans
By: JimB427
Feb 27, 2003
Place beans, water and fatback in a heavy pot. bring to a boil, reduce heat to a simmer and simmer 2 1/2 to 3 hours. This was my great grand mother's recipe and has been handed down for generations.
SERVES 6 -8
Ingredients
- 2 cups pinto beans
- 3 pints water
- 3 ounces salt cured pork fatback
Directions
1
wash beans and look for foreign matter, small stones or pieces of dirt.2
rinse twice.3
put in a heavy pot with the water and fatback.4
bring to a boil and reduce to a slow simmer.5
simmer about 3 hours.6
Serve with corn bread and sliced onions.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Beans > Black Beans
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Presentation > Served Hot
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
Featured Reviews for This Recipe
From: Chef #1127972
On Jan 13, 2009
Just like Mama used to make in the foothills of NC! Plain, simple yet really tasty. The cornbread and sliced onions complete the dish.
From: Chef #580861 Nesbitt
On Sep 26, 2007
Very good beans,I also prefer smoked ham hocks.By accident I discovered how to make ranch style beans with this recipe by adding a package of dry enchilada seasoning.They taste so much like the canned ranch style beans and great with cornbread. Good for a change once in awhile.Thanks for the recipe!
From: Aroostook
On Jan 29, 2004
These beans were really something different than what I am used to eating but I really liked them. I used dried pinto beans and used a pressure cooker to speed up the process ( 1 1/4 hr at 10 lbs pressure). Served this recipe with corn bread and buttermilk. Tasty! Thanks for posting, JimB. =)
From: ~kdp
On Sep 18, 2005
I think I've found the secret recipe for pinto beans...you know, the one my mother-in-law must've used. These had a nice texture and the right amount of "soup"...unlike my usual attempt at pintos. Glad you posted this one, Jim.
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