MRS. CRENSHAW'S PINTO BEANS

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Mrs. Crenshaw's Pinto Beans image

I spent years trying to replicate my mother's pinto beans, but there was always something missing. I finally came across this recipe in a 1955 Texas cookbook and it's got to be where mom (a Texan) got the recipe. Oh, the missing ingredient, maple syrup! Time required includes soaking time for beans.

Provided by Galley Wench

Time 13h30m

Yield 4 serving(s)

Number Of Ingredients 13

6 cups water
1 tablespoon vegetable bouillon granules
1/2 lb ham hocks or 1/2 lb leftover ham, - 2 inch cubes
2 cups pinto beans (I presoak the beans)
1 medium onion, diced
1 garlic clove, crushed
2 1/2 tablespoons chili powder (more if you prefer spicy)
1 tablespoon sugar
2 1/2 tablespoons maple syrup
1/2 teaspoon salt
1 diced jalapeno pepper (adjust to taste) (optional)
1/2 cup finely chopped onion (for garnish)
1/4 cup finely chopped cilantro (for garnish)

Steps:

  • Bring water and bouillon to boil.
  • Add beans, garlic, chili powder, sugar, maple syrup and salt.
  • Cover and simmer for 3 hours.
  • Add onion and ham.
  • Simmer additional 1 hour or until tender.
  • Add water as needed (in 1/2 cup increments).
  • When done, the broth should thicken and barely cover the beans.
  • Serve with garnishes and hot cornbread.

Nutrition Facts : Calories 203.1, Fat 1.4, SaturatedFat 0.2, Sodium 349.1, Carbohydrate 41.6, Fiber 10, Sugar 13.3, Protein 8.8

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