Wednesday, January 3, 2018

A Family Affair

My dad and sister, Lois, came down for Christmas from North Carolina. Dad's pinto beans have always been a family favorite since as far back as when my sister and I were kids. This year I decided to make them with Dad so that I would know how to on my own. It quickly became a family affair when my sister decided to help so that she, too, would know how to make them without dad. My grandson Mason, we dubbed him bean boy, helped go through the beans to pick out the rocks. Alivia, my granddaughter was in charge of sweeping up any beans that hit the floor. Lois cut up the onions, bacon and ham.

We made about three pounds. I have to say they came out great! And two days later they were all gone. Goes great with corn bread, too!

Silly me. We were so glad when the beans were done and ready to eat that I didn't even think about taking a picture of the finished product! lol

Recipe - take about 2 hours to cook
  • 2-3 pounds pinto beans, pick out the rocks and wash thoroughly
  • 1 stick butter, cut up
  • 1 cup light brown sugar
  • cumin, tobasco sauce, salt, garlic salt, and pepper (season to taste, dad didn't measure anything but said about 2 teaspoons each)
  • 2 large onion, chopped up
  • 1-2 pounds bacon (we cut the bacon to 1 pound because we had ham left over from Christmas), cut it up

Directions -
  1. Add beans, onion, bacon, garlic salt, salt and pepper to a large pot, cover with water and bring to a boil
  2. Turn down to a medium simmer
  3. Keep an eye on the water and add more when necessary
  4. 1 hour later add the butter, brown sugar, tobasco sauce, cumin and bring back to a boil
  5. Turn down to a medium simmer
  6. Add water when necessary
  7. When beans are semi soft take about 5-6 tablespoons out and smash them into a paste, add them back into the pot, this helps thicken the liquid
  8. Continue to cook until the beans are soft
*Very important you keep watch of the water and add more when necessary

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