Cookbook:Central Texan Pinto Beans

| Texas Cuisine

Ingredients

 * 1 lb (450 g) dry pinto beans
 * 8 cups water
 * 1 tsp ground black pepper
 * 1 tbsp salt
 * 1 ham bone or a rough equivalent of salt bacon
 * 1–2 bay leaves
 * 5 cups water
 * A very small amount (3 oz / ~90 g) of that day's brewed coffee (optional and never to be confirmed or denied as being an ingredient if asked)

Procedure

 * 1) Wash beans carefully and soak overnight in 8 cups of water.
 * 2) Drain and refill with 5 cups of water.
 * 3) Add all the other ingredients.
 * 4) Bring to a boil and simmer at least 1 hour, or until tender.
 * 5) Remove bay leaves.
 * 6) Do not drain prior to serving, the liquid is an important aspect of the dish.
 * 7) Can be served using slotted spoon, to allow draining, or with a ladle into small side-dish bowls

Notes, tips, and variations

 * The beans and the liquid can be ladled on to dry, stored cornbread (which, otherwise, can be exceptionally dry for eating purposes). The combination is very traditional.