Pinto Beans and Rice
Pinto Beans and Rice
A southern favorite
Equipment
- 1 large pot
Ingredients
- 6 strips bacon diced I prefer thick cut
- 1½ cups chopped onion
- 6 cups pinto beans rinsed this version uses canned beans
- 1 cup rice My preference is brown rice
- 9 cups chicken broth you can substitute water if you desire
- 1 salt adjust to taste
Instructions
- cook bacon in bottom pot
- drain all but 4 tablespoons of the fat from the pot
- add onion and sauté until soft
- rinse beans and add to pot with liquid
- add the rice, there should be at least 1 to 2 inches of liquid over the rice and beans
- if using brown rice allow at least 45 minutes cooking time, you may reduce the time for white rice.
- Simmer, partially covered of low heat
- Add salt, adjust to taste.
Notes
My mother grew up in northern Kansas and one of her father’s cash crops was potatoes. While we all knew despite being a farm girl she could not cook we also never saw a bean other than Bush’s Baked Beans once or twice a year. Beans did not exist. Beans are easy and a good way to fill up a large crowd. Excess can be frozen for future use.