Cajun pinto beans

Yield: 8 servings

Measure 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
\N \N Salt to taste
2 pounds Ham hock or salt pork OPTIONAL
\N \N Chopped cilantro

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

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