Cajun pinto beans
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Small bag pinto beans, washed and picked through |
| ¼ | cup | Flour |
| ¼ | cup | Bacon grease |
| 1 | large | Onion, chopped |
| 6 | eaches | Clo Garlic, chopped |
| ½ | cup | Celery, chopped |
| 1 | each | Bay leaf |
| ¼ | cup | Chili powder |
| 2 | tablespoons | Ground cumin |
| 1 | can | Ro-Tel tomatoes w/chiles |
| Salt to taste | ||
| 2 | pounds | Ham hock or salt pork OPTIONAL |
| Chopped cilantro | ||
Directions
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 ¼ cup flour and ¼ 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, ½ cup chopped celery, 1 bay leaf, and cilantro. Add ¼ 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