Description
In my family, we have always had our pinto beans and black-eyed peas over the corn bread, the same way my Granny Agnes Morrison and my Grandma Boots always did. I’ve made corn bread from scratch and from Martha White’s Corn Bread mix. It’s just a matter of personal preference. Some people want the corn bread on the side but unless the pintos or peas are a side dish in a resturaunt, no way!
Ingredients
- 2 bags (16 Oz. Size) Pinto Beans Or Black-eyed Peas
- 1 Tablespoon Bacon Grease
- ½ cups Chopped Yellow Onion (medium)
- 1 teaspoon Chopped Garlic (I Use Jarred Instead Of Fresh)
- 10 cups Water
- 5 cubes Chicken Bouillon
- 5 sticks Baby Carrots, Pre-cleaned And Bagged From Vegetable Aisle
- 2 pieces Smoked Ham Hock Or Smoked Neck Bone (find Them In Your Pork Aisle At The Store.)
Preparation
In a large Dutch oven, melt bacon grease. Add chopped onion and garlic. Cook until onions begin to become translucent. Add smoked ham hock(s) or neck bones. You can find them in the pork section of your local market.
Meanwhile, rinse pinto beans very well in a colander with warm to hot water and sift through the beans by hand to remove any rocks or dirt that may be on the beans. It is not necessary to soak the beans overnight when done this way. Dump the clean beans into the Dutch oven and add all of the water and chicken bullion cubes. Stir completely and bring to a rolling boil.
Add carrots, cover and turn heat down to a simmer for 4 to 5 hours. Stir occasionally and ensure there is enough water covering the beans. his will mean no burnt beans sticking to the bottom of the pot! Yes, I’ve burnt them before.
Do not eat the carrots! With this method, I found there is no need to add salt, pepper, or other seasoning. Great for when needing to watch your salt intake.
