Seasoned Pinto Beans

Oxmoor House
8 to 10 servings


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1 1/2 cups dried pinto beans
3/4 pound hog jowl, finely chopped
1 1/2 cups finely chopped onion
1 cup finely chopped celery
1/2 cup finely chopped green pepper
1/2 teaspoon salt
1 cup regular rice, uncooked
Hot sauce (optional)


Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak overnight. Drain well.

Combine beans, hog jowl, onion, celery, green pepper, salt, and water to cover in Dutch oven. Bring to a boil. Reduce heat; cover and cook 2 1/2 hours.

Drain cooking liquid from beans. Measure 2 cups cooking liquid; add back to beans. Discard remaining cooking liquid. (Water may be added to cooking liquid to equal 2 cups liquid, if needed.) Add rice, and stir well. Cover and cook over low heat 20 minutes or until liquid is absorbed. Serve with hot sauce, if desired.

Created date

February 2010