When I was a kid growing up in Central Oklahoma in the sixties, my folks sent my brothers and I to ‘friends’ to watch us during the day while my mom attended college getting her master’s. We bounced around some from place to place, and one summer we were left with a family of white trash during the day.
I don’t know how we my folks knew them, or what their daddy did for a living, but for lunch every, we had beans and corn bread. I can still smell how the aroma of those beans filled the house as the noon hour approached…and now, you can too.
Overnight, soak 1 lb dry pinto beans with a tablespoon of salt; enough to cover them; about an inch or so.
After 12 hours, drain and rinse well, and place in crock pot with again, enough water to just cover them.
I use a pound of bacon, thick or thin your choice, sliced into half inch wide pieces. Cook them in a skillet over medium heat until a lot of fat is rendered, and the bacon is just starting to brown and add it to the beans. Stir in gently.
Start timing after your beans begin to simmer, and simmer for four hours. Avoid stirring after this as it can break up your beans and cause them to split.
Old fashioned corn bread is best with this.
1 c corn meal
1 C flour
1 C milk
2 T sugar
4 tsp baking powder
Preheat oven to 400°. Mix dry ingredients first, then add others. Mix briskly for 1 minute. Pour into greased cast iron skillet or 8×8 pan for 22 minutes.