Yield: 8 servings
|1 each||Small bag pinto beans, washed and picked through|
|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|
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