PINTO BEAN POT
From the Kitchen of Terri Daugherty
2 lbs Dried Pinto Beans
1 ea Meaty Ham Bone, Ham Steak or Ham Hock
8 to 10 c Water
1 tbsp Dried Chopped Onion
2 tbsp Chili Powder
2 tsp Garlic Powder
1 tsp Cumin
1 tsp Black Pepper
1 tsp Seasoning Salt
1 tsp Paprika
1 tbsp Brown Sugar
1/8 tsp Ground Clove
3 tbsp Fresh Cilantro
2 ea Fresh Green Onion
¼ c Butter
Salt and pepper to taste
Empty dried pinto beans into a colander, rinsing well while sorting to remove stones or dirt with cool water. Place rinsed beans in large glass bowl or large soup pot. Fill with enough water to cover beans. Cover bowl or pot with saran wrap and let soak overnight.
Prepare and Cook
Rinse soaked beans in colander and discard soak water. Place rinsed beans in large soup pot and fill with enough water to cover plus a little extra.
Cover and on stovetop burner on medium high until boiling.
Reduce to medium heat and cook for 1 hour. Add more water if necessary.
Do not let boil dry.
TIP - Keep a glass filled with water near stove in case you need to add water quickly.
While beans are cooking, prepare Spice Mix by combining dried onion, chili powder, garlic powder, cumin, black pepper, seasoning salt, paprika, brown sugar and clove together in a small bowl. If using ham steak cut into bite sized pieces.
Rough chop cilantro
Slice green onions into rings
Have butter handy
Save for finishes
After one hour of add Ham and continue to cook on medium bringing to a soft boil. Reduce to simmer and add Spice Mix.
Continue to simmer in covered pot 3 to 4 hours until beans are tender and bean broth has thickened. Remove and separate ham bone(s) from ham. Return ham to pot.
To serve, garnish each serving with a pad of butter, cilantro and green onion.