These country style pinto beans are made with dry pinto beans. The pinto beans are first simmered until tender, and then they're baked with ham, chopped vegetables, and a tasty molasses and ketchup sauce. Bell peppers, bacon, and onions add flavor to the dish.
Feel free to use leftover pulled pork or brisket in these beans in place of the ham, or leave the ham and bacon out for a vegetarian dish.
- 2 cups dried pinto beans
- 2 tablespoons bacon drippings or vegetable oil
- 1 cup sliced onions
- 1/4 cup chopped green bell pepper
- 8 to 16 ounces diced cooked ham
- 1/2 cup ketchup
- 1/4 cup molasses
- 1 tablespoon vinegar
- 1 teaspoon salt
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons dried mustard
- 1/2 cup reserved bean cooking liquid
Rinse the beans and check them for bits of gravel or small stones. Discard any malformed beans.
Pour 1 1/2 quarts of water into a large saucepan or Dutch oven and place it over high heat. Bring the water to a boil. Remove the pan from the heat and add the beans. Cover the pan and let the beans stand overnight.
Place the beans over medium heat and bring to a simmer. Reduce the heat fo low and simmer the beans until they are tender.
Heat the oven to 325 F.
Drain beans, reserving 1/2 cup of the liquid.
Layer cooked drained beans, onions and peppers, and ham in a 2-quart casserole or Dutch oven.
Combine remaining ingredients and pour over the mixture.
Cover and bake in the preheated oven for 45 minutes. Uncover and bake for another 15 to 20 minutes.
Reader Comments and Suggestions
"I needed to use up some leftover ham and came across this recipe and thought I'd give it a try. Instead of the ketchup, I used tomato sauce and I also added some honey, about a 1/4 cup. I also added to the base layer about 2 cups of cooked brown rice. My pinto beans were sprouted and cooked already so I used 1/2 cup of ham bone stock I had on the stove for the liquid. All in all, it was really good and I would make this recipe again." — E.K.
"I loved this recipe, as it is very simple and tasty. I have done it twice, but the second time I changed it a little. As is it is too salty, and I like salty things. So, the second time I used a pinch of salt, also added a pinch of cayenne pepper. Instead of bacon fat, I used bacon (3 slices diced), and mixed green and red peppers. The second time it tasted so much better. Try this recipe and adjust as you see fit." —G.G.
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