Pinto Beans
Chef Michael LeMaster, Sonny Brian's,
Dallas, TX
Adapted by StarChefs
Yield: 50 servings
Note: Wash beans thoroughly, removing any gravel,
and soak beans in plain water for 4 to 5 hours before cooking.
- 50
pounds pinto beans
- 8
pounds white onions, coarsely chopped
- ¼
cup garlic, minced
- ½
cup salt
- 2
pounds salt pork or ham, cut into 1-inch cubes
Combine
ingredients and bring to a slow boil. Allow to boil for approximately
30 minutes and then reduce to a simmer. Beans should be tender
after 3 hours, but time varies with each crop.
