Pinto beans with pork loin is a Southern favorite, and is traditionally served with cornbread. They go well with barbecue, tacos or burritos, and fried chicken, and are the perfect dish for pitlocks.
The ham shank balances out and makes the dish hearty enough to serve on its own, but if you want more flavorful beans, add extra cubes of ham. Be sure to start several hours earlier than scheduled or the night before because the pills need to soak; This results in a nice, moist finish.
To keep up with tradition, serve pinto beans with hot, fresh cornbread or cornbread. Many Southerners insist on eating a spoonful of relish, such as chow chow, alongside their cereal. You can also serve this dish with corn relish, sweet pickles, or a quick tomato sauce. Add a salad to a balanced lunch or dinner.
° 1 package (11 ounces) pinto beans, cut and soaked in plenty of water overnight
° 1 liter chicken broth
° 1 liter water
° 1 onion, halved or diced
° Smoked ham in half (about a pound total)
° 2 bay leaves optional
° 1 teaspoon black pepper, plus more flavors
° 1 teaspoon garlic powder, plus more to taste
° Salt to taste
Put the soaked beans, chicken broth, water, onion, pork veins, and bay leaf (if using) in a large saucepan.Bring the milk to a boil, simmer, cover and cook, stirring occasionally, until the beans are soft and tender, about 1.5 hours.
Season with black pepper, garlic powder and salt. serves.++ Note: This recipe uses the whole bag of beans that I bought. The yield is large, but it can be expanded by a small amount.In this recipe, you can also use smoked turkey instead of pork.