Cajun Pinto Beans
Prep
1h
Cook
2h
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | American |
Ingredients
Cajun Pinto Beans
| 1 16 ounce bag dried pinto beans, washed and picked through |
| 1/4 cup flour |
| 1/4 cup bacon grease |
| 1 large onion, chopped |
| 6 clove garlic, minced |
| 1/2 cup celery, chopped |
| 1 bay leaf |
| 1/4 cup chili powder |
| 2 Tbs ground cumin |
| 1 10 ounce can Rotel tomatoes with green chilis |
| 1/8 tsp salt to taste |
| 2 ponds ham hock or salt pork (optional) |
Cajun Pinto Beans Directions
- Pick through the pinto beans and wash.
- Soak overnight in cold water and 1 tablespoon of baking soda.
- Rinse beans and cook for 1 hour.
- change the water and add 1 tablespoon baking soda again.
- Cook for antoher hour or two and change the water for the last time, and cook until done.
- To make the roux, melt bacon greas in the bottom aof a heavy skillet.
- Add the flour and cook until the mixture turns color to dark cocoa.
- Add theonion, galic, celery, bay leaf and cilanto, cooking until all is wilted.
- Add chili powder and cumin.
- Add tomatoes with chilis.
- Add salt to taste.
- Add the roux to the cooke pinto beans and serve.
Nutrition facts
Per Serving
| Kcal: | 681 kcal |
| Fibers (g): | 11.2g |
| Sodium (mg): | 348mg |
| Carbs: | 45.1g |
| Sugar (g): | 3.3g |
| Fat: | 34.9g |
| Saturated fat (g): | 13.1g |
| Cholesterol: | 127mg |
| Proteins: | 45.1g |
