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New Mexico Pinto Beans



3 cups Dry pinto beans (1-1/2 lb)
2 1/2 quarts Water
1 each Meaty hambone or
1/4 pound Salt pork or cubed bacon
1 teaspoon Salt -- or more to taste


Wash and pick over the beans, removing loose skins or shriveled beans. Put in a large covered pot and cover with hot water. Soak over night if you want to cut down on cooking time. When beans start to simmer add ham bone, salt pork or bacon. Add more water as needed but only hot or boiling wnater. Never add cold water the beans will turn dark. If you cook without a lid the beans will also turn a dark color. When the skins are almost as tender as the inside of the beans, they are done. They should not be broken. Add salt and allow to stand before serving.













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