Pinto Beans and Salt Pork

Beans, beans, are good for the heart. The more you eat, the more you fart. The more you fart, the better you feel. Beans, beans for every meal.

Bean, beans the magical fruit. The more you eat, the more you toot. The more you toot, the better you feel. Beans, beans for every meal.

Ingredients: (Figure about 2 servings per cup of dry beans - serving size depends on the eater 😀)

• 4 Cups Dry Pinto Beans - sorted and rinsed well
• 4 Slices of Thick Cut Bacon or Salt Pork (one strip of bacon per cup of beans -  I/Rori prefer HEB Brand Sliced Salt Pork)
• Salt & Pepper to Taste
• Water to Cover

Instructions:

1. Measure out and sort 4 cups of dry pinto beans into a colander and rinse very well.* sort to remove any dirt pebbles or bad beans
2. Place beans in a large pot.
3. Remove 4 bacon-lengths worth (if using salt pork) slices of salt pork from the package and cut into 2-3" pieces. If using bacon, then cut each of the 4 strips of bacon into 3rds or 4ths. Add to pot.
4. Add water to the pot of beans until the water is about 2-3 inches above the beans.
5. Bring to a boil. Then reduce heat to a low simmer. 
6. Simmer on low with lid on - stirring about every 30 minutes - for about 3 hours or until beans are soft, tender and cooked through. 
7. NOTE: If the water level is getting low and you feel as though you need to add some. ALWAYS add boiling water/ same temperature water. If you add cooler water your beans will split and fall to pieces. 
8. Salt & Pepper to Taste

Enjoy with cornbread. (see cornbread recipe - not the one used for the dressing)