Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Pintos

I prefer neck bones. I brown the necks in a skillet and dump in the bean pot.

Ham bones are what we gots.

2 or 3 more in the freezer w/ a lighter smoke. Looking forward to them too.

I've started using smoked pork necks instead of hocks. Great flavor and there's a lot of meat on them. Don't see shanks that often, so I've never used them.

If I had nothing but pintos to eat, reckon I'd be awful damn hungry!

However, today I'm starting a batch of bean with bacon, the latter from a market that does great smoked meats. The beans will be canned great northern, so I can put in the salt whenever I want...

Great Northerns or Navies I can do.

Well, we also have pork&beans and a lot of tofu. <grin>

Sadly, my wife loves pintos but never fixes them. I tell her to make them-just don't expect me to eat more than a small bowl of them but she rarely ever does.

You're spoiled!

I throw a packet of Goya Jamon seasoning in mine.

I made a pile this weekend.

Two cans of Rotel, salt, Tony's, and a big slice of ham with bone.






Travis

It is getting to be 'pinto season'. Seems to me the crock pot was MADE for pintos. Soak the beans overnight. Drain and put in crockpot with choice of meat/bones, a couple bay leaves, diced onion, celery, and garlic, pinch of cumin (a can of Rotel can be good too). Cover with fresh water, set to low, and go to work/hunt/whatever. Come home, make cornbread and enjoy.

Yeaaaaahhhhh, NO!

Funny. I wasn't so keen on them when I was a kid and had them at least once a week. Now it is a comfort food.

Liver and onions - blah!!!! Never grew into that dish.

Same here, djb.



And same here, djb!

I use smoked turkey parts in collards and have stared doing the same for pintos. The end result is a much smokier stock. Also, I cook the stock for about an hour before adding the beans.

I don't add any of the other ingredients mentioned in the thread because I believe you're then making soup.

OT but as someone else said we had pintos and greens at least once a week growing up. Probably because they were cheap but we all liked them. Fast forward to a recent visit to Cracker Barrel where a small bowl of greens or pintos were almost 5 bucks. I can buy about 6 bags of pintos and make a couple hundred bowls of beans at that price.

Collards will grow in sand and are very hearty. I've had plants that kept producing for years.

I will add collards to my order at a good BBQ place, if I see them on the menu. Not much of a Cracker Barrel customer these days.

Nor am I but it makes my 80 year young folks happy so we go and do. :))

Nor I. Should be served next to a skull & crossed bones.

Dad liked it, and that was good enough. That's why I always went. Actually had me take him there 2 nights in a row once.