It's true! No where should you get your pintos but here! My family has been farming pintos from here since the late 1800's when my Great-Grandfather, Jim Peel came with his family. Thank you Mom for sending me my annual dose of 20+ lbs of beautiful, fabulous, nutritious beans. The family farm is "Sombrero" try and google it.
I am still sick at home and am in need of serious comfort food right now. Nothing speaks to me more than my favorite last meal of a bowl of beans, fried potatoes and Aunt Marcia's cornbread. Because I feel icky, this equates to a ridiculous amount of slow-simmered-over-the-stove pot of pinto beans, which of course, cannot be completed without a smoked ham hock or salt pork. No decent Coloradoan would eat this without! I'm having mooseburgers and skinny fries tonight but thought I would add some baked beans to this fare. I was lucky enough to inherit Grandma Sadie's, "from the Queen's Kitchen: A Collection of Pinto Bean Recipes, from Cortez, Colorado." Copyright 1967. I chose this recipe for baked beans but kind of kicked it up a bit adding grease and a few other things Jim wouldn't approve of. Please know this recipe won the Blue Ribbon in 1961 and was originally created by Mrs. C.C. McAFee from Lewis, Colorado.
3 cups cooked pintos, including about 1/2 cup or more of extra juice (I simmer mine with smoked ham hocks or salt pork---Just like Mama taught me)
1 medium onion, chopped coarse
2 tsp. salt (use your own taster to test that)
1 heaping teaspoon prepared mustard
Black pepper to taste
1 teaspoon Worcestershire sauce
1/3 cup molasses (I LOVE this stuff and use the black strap raw)
1/4 cup brown sugar
3 slices of good bacon (I cook it first then chop)
2 TBSP. bacon grease (Please don't tell Jim this is in there! He'd die of a heart attack)
Combine all ingredients into a stoneware pan (if you have one) or a beanpot. Cover with foil or a lid. Bake at 300 for 3 hours. Do NOT add anything after cooking if you're using stoneware...you will break you container!
P.S. Mom....how many pots of beans did I burn before I learned to do it right?