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PINTO BEANS 1 lb. pinto beans 5 c. water 4 slices thick sliced pork Wash and pick beans thoroughly. Put into pot with water. Cover with a tight fitting lid. Bring to boil. Lower heat to simmer and let simmer 2 1/2 to 3 hours. Juice should be a little thick. If not thick enough, remove 1 cup beans from pot; mash with fork and return to pot. Beans should be tender to the touch of a fork. Serves 4 to 6. Variations: Use 3 ham hocks or 1 1/2-inch slice of ham or leftover ham from a baked ham. Cook as before. Serve both of the mixtures of Pinto Beans with chopped onion and cornbread. Variation: After the beans are a day old, put leftovers in a heavy skillet to which 2 tablespoons fat have been added and heated. Stir often to prevent sticking. Fry for about 10 minutes and serve with chopped onions. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |