Pinto beans, slow cooked with ham, onion, celery and jalapenos, served over rice with a side of collard greens and hoecakes. Now that is some good eatin'!
Deep South Pintos and Rice
When you mention pinto beans in the South, most folks think of a more classic version, often referred to in some parts of the country as soup beans. I didn't grow up with pinto beans but here in this part of The Deep South, we are all about red beans and rice for sure.
I decided to make a version of pintos much like my own homemade red beans and rice, but with the addition of a little Tex-Mex flair by using jalapenos in place of the usual sweet green bell pepper and a few other flavor boosters.
Of course Southerners also love to garnish pinto beans with some raw onion and even a tablespoon or two of Chow Chow - a southern relish made of cabbage or sometimes green tomatoes, onion, peppers, often hot, in a vinegary sweet syrup.
It's a perfect garnish for just about any bean, and can be easily found at most grocery markets around here, but especially endeared to pintos although pickled onions are a favorite too.
Ham, andouille or smoked sausage, or bacon all work for a meat flavoring here, and certainly if you have a ham bone, by all means use it! Add in the veggies and sauté.
Add the beans, chicken base, jalapenos and juice, salsa and pepper and let it stew for couple hours, or pour it all into a crockpot and cook on low for 10 to 12 hours.
Pintos are a nice change of pace and a delicious heart warming pot of beans. Scoop them over hot, cooked rice and serve with hot buttered flour tortillas, yeast rolls or better yet, a big slice of hot buttered southern style skillet cornbread, or hoecakes and maybe some greens on the side. Top with some raw onion and/or Chow Chow as shown below. Dig in!
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