| Bill's Beans | ||||||||
| Bill’s beans have a little history. For the first few decades of Bill and Suzi’s marriage, Suzi was the bean cooker, using the recipe given to her by her mother, Murrie Petit. And they were fine beans. Bill was so proud of Suzi’s bean cookery that he came home one night after attending one of his many meetings and announced that he had offered a pot of said beans for the next big get together. Suzi was well into amassing the many skills she would need to become the successful businesswoman she is today and one of these skills was delegating. She handed Bill her Mom’s recipe and said, “Go to it.”
Over the years, Bill became an A+ bean cooker and his beans have graced the chow line at more barbecues than anyone can count. These beans are just right —-not too hot, not too bland, richly flavored and as easy on the innards as beans can be. Sue Kleber |
4 cups pink or pinto beans (Bill preferred pintos) 2 medium large onions, chopped (About 4 cups) 6 cloves garlic 1/2 lb smoky bacon or bacon ends and pieces 2 to 3 ham hocks 1 14 1/2 oz. can Las Palmas red chili sauce (Medium Hot) 1 TB salt Soak the beans overnight and discard the soaking water. Put the beans into an 8 quart pot and cover with water. Bring the beans to a boil over medium heat. Remove from heat and drain the beans, discarding the cooking water. Put the beans back into the pot and add the bacon, onions, garlic and about 21&Mac218;2 to 3 quarts cold water. Cover the pot and set over medium heat. When the beans start to simmer, turn the flame down to low and cook gently for 2 hours. Add the chili sauce, the ham hocks and the salt and cook for another hour. Remove the lid so the liquid can evaporate and cook for another hour. When the beans are the consistency you like, remove the hocks and allow to cool. Chop up the ham hock meat and return to the bean pot. Every 15 minutes, during the entire cooking process, stir the beans up from the bottom so they Make the recipe as above, but use just 1 1/2 quarts of water and bake them in a 300 degree oven for the same 4 hours. The oven method will insure against scorching. If ham hocks aren’t available, substitute one pound of bulk sausage, sautéed and crumbled. If your family loves spicy food, you can add 1/4 tsp. ground chipotle chili powder, 2 tsp. cumin and 1 tsp oregano at the start of the cooking process. |
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Courtesy of:
Real Estate & Living www.somocorealestate.com |
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