On Jan 19, 9:06*am, Lou Decruss > wrote:
> When my wife and I got married we put a pinto bean in a jar every time
> we "did it" for the first year we were married. Then the next year we
> took a bean out of the jar every time we "did it" to see if we were
> "doing it" more or less. We've been married thirty years now, I'm
> still taking beans out of the jar!

I love pinto beans. Some people won't eat them because they are also
cattle food. We ate them because it was cheap eats, now I eat them
because I love them.

My favorite way to prepare pinto beans is this:

I don't soak them.
Put the beans, one onion - chopped small, ham hocks or ham ends and
pieces, a bit of salt and black pepper in a
large pot and bring to a boil. Turn down and simmer slowly and
gently until beans are quite soft but not falling apart, you
want plenty of good juice. But you want the juice to be barely
thickening. Remove the ham bones, dice or pull apart the ham and
add it back to the beans, more ham is even better.

Make some of my golden cornbread, split a peiece and butter it, top it
with a generous amount of the beans and ham, ladle some juice over and
top with chopped green onions and serve with a bit of chow chow on the
side. ( I make a hot pepper relish I like better than chow chow).

Deeelicious.

old time Southern goodness. Po folks food.