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Knopp, Germany

Ted's Pinto Beans

Start by roasting a bone-in ham - he prefers the variety of flavors and textures of a picnic ham- glazed with honey and fruit or juice and studded with four or five cloves. Cut up what remains of the ham and use that, the bone and the pan drippings in the beans.

4-6 cups chunked ham, plus bone and drippings
2 pounds pinto beans (best if fresh from the garden)
3 chopped medium yellow onions
3/4 teaspoon chili pepper
1 teaspoon cayenne pepper
1 teaspoon white pepper
1 teaspoon black pepper
2-3 tablespoons oregano leaves
2 teaspoons basil
2 teaspoons thyme

Soak the pinto beans overnight (leave this step out if fresh from the garden) then rinse and sort them. Place them in a large stockpot and add all ingredients. Cover with water and cook over medium heat for 3-4 hours, the longer the better. Initially the beans don't require much attention, but, as they break down and lose their hulls they tend to stick and burn and must be stirred frequently.

First you can serve this meal as soup with biscuits or cornbread. If you put them back on and cook them another 3-4 hours they more closely resemble refried beans. Add more seasonings, including jalapeno or jabanero peppers, tobasco sauce, etc. You can then serve this with chopped, fresh white onions, salsa, shredded cheese, sour cream, and tortillas.

Guten Appetit!

8/25/2002 2:21:47 AM

Cincinnati,OH

This recipe is quite similar to the one I use. A chipolte is a must in my book. And 3 Tablespoons Tabasco sauce. YYYEEEHAW!!!!

11/18/2002 7:24:13 PM