Chuckwagon Pinto Beans

Here is another great bean recipe that can be used as meal or a side. The joke around our house is that some days we have beans and rice and other days we have rice and beans!

  • 1 pound dried Pinto Beans
  • 10 quarts cold Water
  • 6 slices of Bacon, cut up
  • 1 whole Red Cayenne Pepper
  • 1 medium Onion, coarsely chopped
  • 2 cloves of Garlic, minced or pressed
  • 1 can (6 ozs) Tomato Paste
  • 1 1/2 tablespoons Red Chili Powder (add more to taste)
  • 1 teaspoon Sea Salt
  • 1 teaspoon ground Cumin
  • 1 teaspoon dried Marjoram

 Rinse beans and pick out any stones or twigs. In a large bowl, mix water and beans. Cover and let soak overnight.   In the morning put the beans and water into a cast iron Dutch Oven and bring to a boil. Reduce heat, cover and simmer for 1 hour.

Stir in the remaining ingredients, cover and simmer for 3 hours until tender. Add more water if the mix looks too thick.  Serve with cornbread. Approximately 8 servings if used as side dish.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
This entry was posted in cast iron cookery, emergency cooking, sides and tagged , . Bookmark the permalink.

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