Seasoned Pinto Beans

Oxmoor House
12 servings


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1 (32-ounce) package dried pinto beans, soaked and drained
1 pound salt pork, cubed
1 medium onion, chopped
1/2 teaspoon pepper
1/2 cup catsup (optional)


Combine beans, salt pork, and onion in a large Dutch oven; add water to cover 3 inches above beans. Bring to a boil; reduce heat. Cover and simmer 3 hours or until beans are tender. Stir in pepper; cook an additional 30 minutes, stirring occasionally. Stir in catsup before serving, if desired.

Created date

February 2010