My father grew up in West Virginia with his two younger brothers. His father worked in the coal mines while my grandmother was a homemaker. With three growing boys to raise, money was often tight, so weekend meals sometimes had to stretch far into the following week. A pot of beans, a skillet of potatoes, and cornbread were a staple at almost every meal.
This recipe wasn't originally vegan, having contained pork and/or pork fat. Thankfully, it was easy to revise and is one of my favorite ways to enjoy pinto beans.
My Dad, now in his eighties, often has a pot of these beans on the stove when I visit. Thanks, Dad! :)
His measuring technique has always been "a little of this and a little of that." That's just the way it is. I've done my best to recreate his recipe but feel free to adjust the seasonings to your tastes.
Here's what you need:
1 1/2 cups of dried pinto beans
5 cups of water
1 tablespoon cooking oil
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 1/2 teaspoons garlic powder
1/2 teaspoons of garlic salt
1 tablespoon dried onion flakes or one small white onion, diced
1/2 teaspoon Johnny's Seasoned Salt
fresh parsley for garnish (optional)
Sort the beans and discard any debris or broken beans.
Place the beans in a medium-sized pot and rinse with cold water. Drain.
Next, add 5 cups of cold water to the beans, cover them, and let them soak overnight.
Once the beans have soaked overnight, keep them in the 'soaking' water and add one more cup of water, the oil, and the seasonings. Stir to combine.
Bring the beans to a boil, cover, reduce heat to low, and slow simmer until soft to chew, stirring occasionally, about 1 1/2 to 2 hours.
When the beans are tender to your liking, adjust seasonings to taste. They're now ready to serve!
These beans will get even more flavorful in the days to come. Refrigerate any leftovers and enjoy within 5 to 7 days.
Serve these with fried or boiled potatoes and cornbread for even more deliciousness!
