Allegani Jani Schofield's Hot Pants Beans

by Kathleen Morrison

Servings: 8 servings

INGREDIENTS

1 lb. dried pinto beans
Cold water
2 med. onions, chopped
6 thick slices bacon, chopped
1 tbsp. salt
1 can tomatoes or tomato chilies -- if you like them hot (optional)
1 tsp. sugar (optional)

INSTRUCTIONS

Wash and pick over the beans. Place them in a bowl and cover them with cold water several inches above the beans. Allow to soak overnight. Drain and place the beans in a large pot with the same amount of cold water as before. Add the onions, bacon and salt. Add the optional tomatoes and sugar, if desired.

Allow to simmer 2 hours, watching to see that the water does not boil away completely. If neccessary, add a little boiling water from time to time. If too much water remains at the end of boiling, boil down quickly to remove the excess. Taste the beans after 1 hour of cooking and add more salt, if necessary.

CHEF COMMENTS

Allegani Jani says: "In Texas we don't put beans in our chili, but they're great as a side dish. All you foreigners go ahead and dump them in if you must, but cook them this way first."

Tagged: bakedbeans, sidedishes add tags

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