A Pot of Beans

Apr
5
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Loading...
A Pot of Beans
When I was growing up, we used to have a pot of pinto beans and cornbread on a regular basis. That was dinner–the whole dinner. Pinto beans and cornbread. And it’s one of the best dinners in the world.

Featured on CITR

Difficulty: Easy

Servings: varies

Prep Time: 1 hour for the quick soak   Cook Time: 4-6 hours  

Ingredients

5 cups dried pinto beans

ham bone, bacon slices, or bacon grease

chopped onions and peppers (optional)

seasonings as desired

Directions

To start a pot, rinse and sort the beans (unless using beans that don’t require pre-soaking). You can use a colander, or you can just use the pot you’re going to cook the beans in. I’m pretty lazy, so I usually don’t get out the colander. Either measure out the beans if you want or just pour the beans into the pot straight out of the bag.

I buy beans in huge bags, so I usually scoop them out with a one-cup measure. I usually do five cups. That’ll get me my first night of beans and cornbread plus some chili and refried beans later on.

Most commonly-used beans like pinto beans, white beans, kidney beans, black beans etc require soaking before cooking. There are a few types of beans that don’t require soaking, such as lentils and split peas. Beans and cornbread in the country most often means pinto beans, but the same soak method applies to other types of beans that require soaking.

Long soak: Rinse and sort beans. Place beans in a large pot and cover with water. Cover with a lid. Let sit at room temperature overnight (or at least six hours).

Quick soak: Rinse and sort beans. Place beans in a large pot and cover with water. Cover with a lid and bring to a boil. Turn off the heat. Leave covered and let sit one hour. I usually do the quick soak.

After one hour, drain the water out and replace with fresh. To cook, bring the beans to a boil again then turn down to a simmer. Keep covered while cooking.

If I have a ham bone handy, it goes in the pot. Whatever meat is left on the bone will come off in tender pieces. (Remove the bone after the meat falls off, at the end of the bean cooking time.) If I don’t have a ham bone handy, six slices of peppered bacon go in there. If I really have absolutely nothing, then at least some reserved bacon grease goes in. You can cut the bacon slices up before you put them in, but that’s not necessary as the bacon will pretty much fall to pieces during cooking. (And yes, you put the bacon in uncooked. It will cook in the pot with the beans.)

What I put in my beans varies at times, but usually I’ll put in garlic powder and chili powder for sure. Often I also put in some ground red pepper and sometimes red pepper flakes. I also usually put in a roughly-chopped onion and sometimes also some chopped fresh (or in the winter, frozen) peppers, sometimes hot, sometimes mild, depending on what I have available to me.

I like my beans to be spicy, so I go pretty heavy on the seasonings. How much you need depends on how big a pot of beans you’re making, but for the size pot I made here (starting with 5 cups dry beans), I started out with a couple teaspoons each of garlic powder, chili powder, and ground red pepper (plus a chopped onion and some sliced hot peppers).

If this is your first time to make a pot of beans, season it up lightly to begin with. Later in the cooking process, when the beans get soft enough to taste, you can test it and add more seasonings if needed. As you cook beans over time, you’ll get a better idea of how much and what type of seasonings suit you. Experiment!

Don’t add salt until the last 30 minutes of cooking. Adding salt directly too early will make your beans tough and they’ll never soften up right no matter how long you cook them. Plus, if you’ve got a ham bone or bacon in the pot, there’s a lot of salt hiding right there. It takes time as the beans simmer for the salt from the meat to permeate the beans. You don’t know how salty your pot of beans already is until you give it time. When the beans are soft and close to ready for serving, test the beans and add salt, and other additional seasonings, until you’re satisfied.

A big pot of beans takes anywhere from four to six hours (or more) of simmer time. Test your beans periodically as your time will vary, from pot to pot, depending on various minor factors. If you find your water getting low in the pot, just add more. (I add it hot.) You always want the beans covered with water while cooking.

Categories: Beans, Beans, Grains & Rice, Kid-Friendly, Main Dish, Side Dishes

Submitted by: suzanne-mcminn on April 5, 2011



Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.




Comments

  1. PaulaA says:

    I’ve been eating pots of beans all my life. With cornbread, of course! One of the finest meals ever, and one of the first things I learned to cook. I recently read about not salting the beans until they are done like Suzanne has said here, and even though i had always salted at the beginning, decided to try it. Well! Turns out I guess I like my beans tough. They were softer, but to me it was an insipid softness, like not as much mouth feel or something. It’s not that they are really tough the other way, just a little more toothsome. Something to consider.

Add Your Thoughts



Top

Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads


If you would like to help support the overhead costs of this website, you may donate. Thank you!



Recent Reviews and Comments

  • I tried to open my document for Cappuccino Marshmallows. I made them last year for a Xmas. Eve Party and several guests asked me for the recipe. They were fab. ...
    User AvatarBonny on Marshmallows
  • I have that exact same pasta maker! It's marvelous! I love that you can adjust the thickness by turning a couple of knobs. Enjoy!
    User Avatarfowlplayfun on My New Italian Kitchen
  • Faith, what a lovely tribute to your Dad! I decided to read your post because of the title, and the immediate recollection of my own Dad's 'favorite Thanksgiving Sandwich', which, ...
    User Avatarfieldfare on My Dad's Thanksgiving Sandwich
  • On so many levels, I consider this to be an absolutely wonderful post, and one that is so certain to influence my own Work, I know I will be mentioning ...
    User Avatarfieldfare on Quick, Easy Lunch for Company
  • I wrote the following in a note to Suzanne about this reference to the old, out-of-print book, when I was having difficulty signing up for this site, earlier today. Since ...
    User Avatarfieldfare on Cheesemaking Without Benefit of Mail Order
  • I had no idea that BBQ Rub was local. Not sure how old this thread is, but I just bought some of those pork steaks from the IGA here in ...
    User AvatarDaftHarlot on BBQ Rub
  • I have made this recipe quite a few times. I use whatever wine I have and it is good with any of it. I have even used dried mushrooms chopped ...
    User Avatarfemforrest on Dede's Golden Mushroom Soup
  • Hi from a Welsh lass living in Bulgaria. I've been canning for years but I seem to be having a problem with this one. I'm probably being extremely stupid! You ...
    User Avatarjobo123 on Canned Coleslaw?!
  • I have a question. The instructions say to bring to a boil. Do I need to add any water to the pot or just use what liquid there is from ...
    User AvatarCheryle on Condensed Tomato Soup for Canning
  • And for some reason I didn't see the responses above which give ideas. Thanks for those!!
    User AvatarCassie on Recipes Using Kefir
  • I recently started making kefir because I was told that it is good for dogs who are sick. I have my uncle's dog (uncle passed away)and he is skinny and ...
    User AvatarCassie on Recipes Using Kefir


Thanks for being part of our community!