Thursday, November 13, 2008

pot o' pintos

This is a staple in our house since I am married to a Texan.

1 lb. bag of dried pinto beans (about 2 cups), picked, sorted, and washed
1 hambone
2-3 quarts of water
2 garlic cloves, peeled and crushed
salt and fresh ground black pepper
1/2 t. ground cumin
1 T. chili powder
2 t. paprika

After cleaning the beans, place them and the hambone in a large pot and cover with enough water to have as much depth of water above the beans as there are beans. Soak overnight then drain off the water and cover with clean water.

Add the garlic cloves and bring the water just to a boil. Turn down the heat to low and cook until the beans are soft, but not torn apart, about 4 hours. Try not to stir, as that makes the beans mushy.

After the beans are to the texture you like, add the cumin, chili powder and paprika, to your taste. Cook for another 45 minutes. Once the beans are done, add the salt and pepper. Do not add salt until after the beans are done or they will make the bean hulls tough.

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