Hello, Darlings
Of those of you who have stayed with me from the beginning of this website, you would remember that back in August of 2016, I posted my recipe for Easy, Tasty Pinto Beans Soup, and that I created that recipe because our local store was not carrying the Hurst's Pinto HamBeens with its ham seasoning packet. My pinto soup creation was close enough to the Hurst’s brand that it became a household hit and is still a staple meal at least once a month.
However, yesterday I changed it up because I was short on ham. I usually add a cup of chopped ham with one piece of smoke meat. Instead, I added three diced Russet potatoes and a twelve ounce bag of green beans, each one snapped into three to four pieces. The meal was delicious, and while adding green beans and potatoes to pinto beans is not new, as in many families, my grandmother and great-grand mother cooked theirs this way, so never hurts to revive an old family tradition.
๐ป๐ป๐ป๐ป๐ป๐ป๐ป๐ป๐ป๐ป
Evelyn's Pinto Beans with Russet Potatoes and Green Beans
Ingredients
- 1 1/2 Pound Dry Pinto Beans
- 1-2 pieces of Smoked Neck Bones and 1 Cup Chopped Ham
- Water enough to cover meat
- 3 – 4 mediums size Russet potatoes
- 12 ounces of fresh or frozen green beans, snapped 3 or 4 times.
- 1 Onion, Chopped
- 3 Chicken Bouillon Cubes
- 1 Large Garlic Clove, Chopped
- 2 Tsps. Colgin Liquid Smoke, Mesquite
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
Directions
- After washing the beans, soak them overnight in cold water, or let them stand in very hot water for a while as the meat, garlic, and onion cook in large pot to a high boil on level 5.
- Then drain the beans and add to pot.
- Cook on level 5 until beans of partially soften; being mindful of water level. Stir occasionally.
- Add more water if needed
- Add potatoes and green beans during the last 45 minutes of cooking
- Reduce heat to level 3 and cook beans until completely soften but not mushy.
- Again add only as much water as needed.
The only difference in the two recipes is that in this update I added the green beans and potatoes, so if you are a fans of my original recipe, just omit the vegetables. Enjoy!
Here’s a question for you: Have you ever eaten deep fried frog legs?
When we were children, and long before McDonald's opened its first fast food restaurant in Chicago, we grew up eating deep fried frog legs as a regular part of takeout meals. Deep fried frog legs are still a regular meal in Chicago and a little pricier, but they are worth the try providing you are ever up there. I am craving them now. I don't know if I can find them down here in Florida. If not, I will ask my brothers to ship me a frozen box of them.
Until next time,
Chow, Darlings
A Widescreen Online Review Plus Recipe@2026


















