The BBQ BRETHREN FORUMS. - View Single Post

JimT · 03-10-2009, 05:55 PM

A great friend of mine (now deceased) was born in the mountains of Virginia before migrating to this area of Michigan. His method of cooking pintos was very simple, but always good. Just put them in a pot, cover with water (about double the hight of the beans) and let it boil for a few hours! If you had a ham hock or some bacon to add to the pot, that was better, but not necessary. A little while before you are ready to eat, make a few strokes in the pot with a potato masher. Just enough to slightly thicken. You'll know you're eating beans, not mush. Season as desired after serving.

Beans, cornbread, fresh 'damaters & green onions out of the garden. A meal born out of the depression in the hills of Virginia, but one I remember fondly.

JimT

03-10-2009, 05:55 PM	#4
JimT Full Fledged Farker Join Date: 03-15-06 Location: Battle Creek, MI	Roots A great friend of mine (now deceased) was born in the mountains of Virginia before migrating to this area of Michigan. His method of cooking pintos was very simple, but always good. Just put them in a pot, cover with water (about double the hight of the beans) and let it boil for a few hours! If you had a ham hock or some bacon to add to the pot, that was better, but not necessary. A little while before you are ready to eat, make a few strokes in the pot with a potato masher. Just enough to slightly thicken. You'll know you're eating beans, not mush. Season as desired after serving. Beans, cornbread, fresh 'damaters & green onions out of the garden. A meal born out of the depression in the hills of Virginia, but one I remember fondly. JimT __________________ Good judgment comes from experience, and a lot of that comes from bad judgment.