Texas pinto beans

Ingredients

• 450 g of dried pinto beans
• 1920 ml of water
• 1 teaspoon of ground black pepper
• 1 tablespoon of salt
• 1 ham bone or an equivalent amount of cured bacon
• 1-2 bay leaves
• 1200 ml of water
• A very small amount (approximately 90g) of freshly brewed coffee made that day (optional)

Wash the beans thoroughly and soak them in 1.9 litres of water overnight.

Drain the vegetables and return them to the stockpot with 1.2 litres of fresh water.

Add the pepper, salt, ham hock (or bacon), bay leaf, and, if desired, coffee.

Bring to a boil, then reduce heat and simmer for at least 1 hour, or until the beans are tender.

Remove the bay leaf.

Don’t discard the juice: it’s part of the dish. Serve it with a skimmer or ladle in small bowls.