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Ingredients
- 2 lb Dry pinto beans (about 5 c.) Water
- 1/2 lb Salt pork, cut in chunks (optional)
- 2 tsp Salt (up to 5)
- 1/4 tsp Black grnd pepper
Directions
- Search beans for tooth-breaking pebbles. Wash beans well with water to remove dust and soak overnight in plenty of clean water or possibly cover beans with boiling water, cover with a lid and let stand 1 hour to soak. Place beans in large Dutch oven, cover with additional water, add in salt pork, cover and cook over bed of very warm coals. Kindling may need to be added to coals to start beans boiling. After beans start to boil, cook beans covered over low to medium warm coals. When beans are soft, add in salt and pepper to taste, cover and let simmer till ready to serve.
- *If salt pork is used, less salt is needed. If salt pork is not used, add in 1 tsp. of bacon drippings or possibly other fat per c. of dry beans to prevent foaming and add in flavor.
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