A Year-Round Guide to Franklin and Nantahala

Yield: 6 servings. 1 pound pinto beans 3 quarts chicken stock 1 large sweet onion, cut in quarters 1 bay leaf 1 pound thick-sliced bacon, roughly chopped 1 tablespoon salt

Madison County Championship Rodeo

Yield: 6 servings. 1 pound pinto beans 3 quarts chicken stock 1 large sweet onion, cut in quarters 1 bay leaf 1 pound thick-sliced bacon, roughly chopped 1 tablespoon salt

Rosemary and Goat Cheese Strata

Yield: 6 servings. 1 pound pinto beans 3 quarts chicken stock 1 large sweet onion, cut in quarters 1 bay leaf 1 pound thick-sliced bacon, roughly chopped 1 tablespoon salt

Pintos and Onions

Pintos and Onions Recipe

Yield: 6 servings.

1 pound pinto beans
3 quarts chicken stock
1 large sweet onion, cut in quarters
1 bay leaf
1 pound thick-sliced bacon, roughly chopped
1 tablespoon salt
1 tablespoon white pepper
1 tablespoon sugar
1 medium sweet onion, chopped (1 cup)

Pick through the beans and remove any small rocks or debris. Rinse the beans well, then cover with cold water and soak for 8 hours or overnight.

Drain and rinse beans. Transfer beans to a soup pot and add chicken stock to cover by 2 inches. Add onion quarters, bay leaf, and bacon, and bring to a boil. Cover pot with lid and reduce heat to a low simmer. Cook beans for 1 hour, stirring occasionally.

Stir in salt, pepper, and sugar. Continue simmering for another hour. Beans will be soft and the broth lightly thickened. Garnish with freshly chopped sweet onion.

print it

This story was published on Jan 11, 2017

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.