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Pinto Beans with Ham
Food Management Staff
June 1, 2004
1 Min Read
FM Staff
FOR QUICK-FIX KABOBS: skewer seasoned cubes of tender steak with parboiled shallots, new potatoes and bell pepper squares. Grill to order and brush with prepared teriyaki glaze after cooking. |
YIELD: 50 servings
3 lbs., 13 oz. dry pinto beans
2 gals, 1 qt. 2 cups water
15 oz. ham,1/2-in. chopped
1 3/4 tsp. salt
1 3/4 tsp. black pepper, ground
14 oz. yellow onion, chopped
1. Pick over beans, place in kettle and wash thoroughly. Cover beans with water and bring to a boil. Boil for 2 minutes; turn off heat and allow beans to sit for 1 hour.
2. Add meat and seasonings to beans. Bring to a boil. Reduce heat and simmer 1 to 2 hours or until tender (not mushy). Add more water if beans become too dry. Stir beans occasionally to ensure even cooking.
Recipe from Cynthia Zawieja, associate director, Texas A&M University, College Station, TX.
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