Page 4 - EGCC Food Pantry Cookbook_2021
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GOOD OL’ FASHION WV BEANS
SERVINGS PREP TIME COOK TIME
10 servings of ½ cup Overnight High Heat: 4-5 hours
Low Heat: 8-10 hours
INGREDIENTS DIRECTIONS
1. Get a colander, empty the beans into it, rinse with cold water. You
• 1lb of dried pinto beans should remove any small pebbles that might be in the bag.
• 8 cups of water 2. Take the rinsed beans and place them in a large bowl. Cover with
• 4-6 pieces of bacon - chopped water. Let them sit overnight. My Nannie always placed a dish towel
(The fattier the bacon the better) over the top. I still do this today to add a little WV nostalgia.
3. Drain beans from the overnight water and rinse.
• 1 onion 4. In a skillet add chopped bacon and let partially cook for a few
• Few cloves of garlic minutes on each side. Remove the bacon strips and set aside on a
• Few stocks of celery plate.
5. Next add chopped onion to the skillet and sauté for a few minutes in
• 32 oz. chicken or vegetable stock the bacon grease until softened, add in the garlic, let that marry for
• Salt and Pepper to taste 30 seconds or so.
• 1 tsp. sugar 6. Pour in about a cup of chicken stock and use a spatula to scrape up
any bits stuck to the bottom of the pot.
GARNISHMENT OPTIONS 7. To the Slow cooker, add in the pinto beans, onion mixture, and
bacon. Pour in the remaining chicken stock and add enough water
• Cooked chopped bacon to make sure the beans are covered by 2 inches of liquid. Stir
everything together. Cook on high heat for 4-5 hours or low heat for
• Chopped onions or chives 8-10 hours until the beans are tender.
• Shredded cheese of choice 8. Season with salt and pepper to taste.
9. Serve up in bowls and garnish.
• Sour cream 10. Eat!
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