Well now, let me tell you about a real simple way to cook up some pinto beans with pork. It’s cheap, easy, and fills your belly right up. We ain’t talkin’ fancy stuff here, just good ol’ home cookin’ that’ll warm your bones. You just gotta get you some dried pinto beans, salt pork, and a little water. Simple as that, and you’re set!
Now, first things first. You gotta take them pinto beans and rinse ‘em good. Ain’t no need to soak ‘em overnight unless you got time to kill. But if you’re in a hurry, just wash ‘em up real good and put ’em in your slow cooker. Trust me, that slow cooker is your best friend, especially when you’re makin’ beans. It does all the hard work for you, nice and slow like. You don’t gotta babysit it, just set it and forget it.
Next, you need you some salt pork. If you ain’t got salt pork, you could use regular pork belly or even some good ol’ bacon if that’s what you got. Just cut it up into small pieces and toss it in with the beans. This is where the flavor comes from, so don’t skimp on the pork. That salt pork is gonna cook down and get all nice and soft, flavoring them beans real good.
Now pour in some water—enough to cover the beans by a couple of inches. You don’t want ’em too dry, but you don’t want a soup either. Just a nice, thick consistency is what you’re lookin’ for. Put the lid on your slow cooker, turn it on low, and let it do its thing. Now this part takes time, but it’s worth it. You’re gonna wanna let them beans cook for a good 6 to 8 hours, slow and steady, so they get real tender and the pork flavor soaks right into the beans.
As them beans cook, you’ll start to smell that good, rich pork flavor fillin’ up the house. There ain’t nothin’ quite like it. When it’s all done, you’ll have a big ol’ pot of beans with a thick, savory sauce. It’s the kind of meal that sticks to your ribs, and you won’t be hungry for a good while after eatin’ it.
Some folks like to top their beans off with a little bit of crispy homemade chicharrones—now that’s just deep-fried pork skins. If you got ‘em, they sure add a nice little crunch to the soft beans. You can just fry up some pork belly or even use store-bought chicharrones if that’s easier. Either way, they’re a tasty addition, and they add that extra bit of flavor you won’t soon forget.
Now, I know some of y’all might be thinkin’ about using canned beans. Well, you can, but it ain’t quite the same. Canned beans are already cooked, so you don’t get that rich, slow-cooked flavor that makes the beans taste like they’ve been simmerin’ all day. If you use canned beans, I’d say go for a brand that’s not too salty, or you’ll end up with a mess. And refried beans? They got their place, but they ain’t the same as a good ol’ pot of pinto beans with pork.
When it’s all ready, you’ll have a big ol’ pot of pinto beans and pork that’s just full of flavor. Some folks serve it up with cornbread on the side, and I reckon that’s a mighty fine way to do it. Just dip that cornbread right in the bean juice, and it don’t get much better than that.
So, there you go, sugar. That’s how you make pinto beans with pork. Simple, hearty, and tasty. Ain’t no need for all that fancy stuff when you got a good, home-cooked meal like this. It’s just beans and pork, but it sure does fill you up right.
Tags：[pinto beans, pork, slow cooker recipe, salt pork, homemade chicharrones, beans and pork, hearty meal, simple cooking, cornbread, rustic cooking]
