Cathy Robertson
According to Cathy, this is an all day job. According to Mac, it is well worth it!
Use new crop beans if available seasoning described below.
Make lots extra, or leave lots of left overs for Cathy's Refried Mexican Beans recipe on the following page.
Salt
About 2 cups of dried pinto beans
Clean and wash beans several times. Place beans in a large cooking pot fill with water and cover beans with about 1 inch of water. For seasoning use 1 of the following, 1" x 2" piece of fatback (best) or 1 ham bone from a spiral sliced ham with plenty of ham stuck to bone, (2nd Best) or 3 strips of bacon (last resort)
Bring beans to boil, cut back to low, cover pot with lid. Keep a closed. Check on the beans through out the day, and don't let them boil over or let them cook dry. Add water as needed. Cook until beans are tender.
New crop beans will take about 4 plus hours to cook. Dried beans will take longer.
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