Saturday, September 19, 2009

Dad's Pinto Beans

Dad has always loved a good pot of beans. His recipe is as good as gold, just like him. I've always been afraid to make them, but he typed the "recipe" out for me in his own silly way. I'll treasure the original recipe for years. Thanks for sharing one of your secrets, Dad.

Dad's Pinto Beans

1 lb. pinto beans
5-6 slices chopped salt pork (I'm a city girl and I used bacon!)
salt and pepper to taste
1/2 cup picante sauce (optional)

Wash and pick through beans. Put into 1/2 gallon pot, add pork. Cover beans with 3-4 inches of water--cook on high heat until boiling. Turn down heat until a low boil and cover. Check often to keep plenty of water over beans--add only HOT water if needed. Cook about 2 hours (approximately, of course). Quit adding water, take off lid and simmer to boil of excess water. Salt and pepper to taste, add picante sauce if desired.

Another one of Dad's secrets:

Get a package of Jiffy yellow cornbread mix, follow mixing directions, but fry in skillet like pancakes. Dad calls them "Charlie Cakes!"

(Thanks, Dad!)

I'm making these for our tailgate tomorrow, to go with Chris and Shauna's brisket. Hook 'em Horns!

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