Making beans of almost any kind from dried beans is so frugal and economical, not to mention good for you! Beans are loaded with nutrients that our bodies crave:
- B Vitamins: are necessary for healthy brain and nerve cells, for normal functioning of the skin, nerves and digestive system.
- Calcium: for strong bones and teeth and to help keep the body more alkaline, rather than acidic.
- Potassium: helps reduce the risk of high blood pressure and stroke.
- Folate: a B vitamin that our bodies don't produce yet dry beans are our single best source of this important vitamin which helps protect against heart disease and cancer.
RECIPE
Ingredients
1 - 24 oz. bag Hurst Pinto Beans
1 - 14.5 oz. can diced tomatoes (with juice)
1 large onion, chopped
1 cup cubed or diced ham
2-3 tsp. ground mustard
2 tsp. course-ground black pepper
1-2 tsp. salt (I use sea salt or Himalayan pink salt)
1/2 -3/4 cup brown sugar
1/2 cup molasses
6-8 cups water
Method
Preheat oven to 350.
Rinse beans well and drain (no need to soak). Add beans and all other ingredients to a large stock pot. Cover and bake 3-4 hours; stirring occasionally.
Taste beans after the first 2 hours of baking and adjust all seasonings to taste. Beans will be soupy, and thicken some while baking.
Serve while hot.
Preheat oven to 350.
Rinse beans well and drain (no need to soak). Add beans and all other ingredients to a large stock pot. Cover and bake 3-4 hours; stirring occasionally.
Taste beans after the first 2 hours of baking and adjust all seasonings to taste. Beans will be soupy, and thicken some while baking.
Serve while hot.
Canning Directions:
If canning, ladle beans and liquid into quart or pint canning jars (you want them to be soupy). Process pints 75 minutes and quarts 90 minutes at 10 lbs. pressure in a pressure canner.
If canning, ladle beans and liquid into quart or pint canning jars (you want them to be soupy). Process pints 75 minutes and quarts 90 minutes at 10 lbs. pressure in a pressure canner.
Enjoy,
Mary
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