Boyd’s Pinto Beans

Boyd’s Pinto Beans

What is your go-to snack when you are craving something salty and crunchy? Whether it’s a classic bag of chips, an order of fries, or even just some good ol’ fashioned popcorn, most people have their favorites. But did you know that there is one food in particular that has all the saltiness AND crunchiness AND usually tastes pretty darn good too? Pinto beans! That’s right – pinto beans are not only cheap and easy to make but they’re also healthy for you. They’re packed with protein and fiber so not only will they satisfy your cravings but they’ll keep you full longer than other snacks would. So if you’re looking for a quick snack idea then give this recipe a try – I promise Boyd

prep: 5 mins cook: 2 hrs additional: 1 hr total: 3 hrs 5 mins Servings: 24 Yield: 6 cups


2 tablespoons shortening

? pound smoked pork neck bones

1 pound dry pinto beans

4 cups water


Place the pinto beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.

Bring the neck bones to a boil with 4 cups of water in a large saucepan. Reduce heat to medium-high; simmer 20 to 30 minutes.

Pour the drained beans into the simmering water with the neck bones; add additional water to just cover the beans. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 hour. Make sure that the water level continues to cover the beans as they cook; use more water as needed. After 1 hour, stir in the shortening; continue simmering until the beans are tender, about 30 minutes more.

Nutrition Facts:

Per Serving: 75 calories; protein 4.1g; carbohydrates 11.8g; fat 1.3g; sodium 2.3mg.

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