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.


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