Pinto Beans w/ chow chow

PINTO BEANS: AND HOT WATER CORNBREAD

4 cups Dry Pinto Beans
4 slices Thick Bacon (can Also Use Salt Pork, Or Ham Hock, Or Diced Ham) or smoked turkey
1 teaspoon Salt
2 teaspoons Ground Black Pepper

INSTRUCTIONS
For the beans: Rinse beans in cool water; pour them into a large pot, cover with water by 2 to 3 inches. Slice the bacon into 1-inch thick pieces and throw it into the pot. Bring to a boil, then reduce heat and cover. Simmer for 3 hours, or until beans are tender. Add additional hot water to the pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don’t over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can be served with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.

For the hot water cornbread:

1 1/2 cups of yellow corn meal
half cup of white flour
1/2 cup of canola oil for cooking
1 teaspoon of baking soda,
1 teaspoon salt
1 teaspoon sugar
2 cups of hot water
How to make it

Mix all ingredients in a bowl
Stir ingredients as you gradually add the hot water till dough is stiff
Make dough into patties* wet hands with cold water before making patties- to avoid sticking
Fry in pre-heated greased cast iron skillet (if possible)

What You Need: for the chow chow 

• 4 pounds red bell peppers, 
• cut into 1/4-inch dices
• 3 pounds green tomatoes cut into 1/4-inch dices
• 4 pounds sweet onions, 
• cut into 1/4-inch dices
• 1/2 cup jalepenos seeded and diced
• One 3 1/4-pound head of green cabbage, cored and finely chopped
• 1/2 cup kosher salt 
• 6 cups sugar 
• 4 cups cider vinegar 
• 2 cups water 
• 2 tablespoons yellow mustard seeds 
• 1 tablespoon dry mustard 
• 1 tablespoon crushed red pepper
• 1 tablespoon celery seeds
• 2 teaspoons ground ginger
• 1 1/2 teaspoons turmeric
• 1 tablespoon minced garlic

How to Make It:

In a food processor, fitted with a metal blade, pulse the tomatoes about 10 times

. Pour the tomatoes into a bowl. Add the peppers, onions, and jalapeno to the processor and pulse the vegetables for about 10 times. Add the mixture to the tomatoes. In a large, heavy pot, bring the sugar, vinegar and water to a boil. Add the mustard seeds, dry mustard, crushed red pepper, celery seeds, ginger and turmeric and stir well. Add the vegetables and bring to a boil. Simmer over moderate heat, stirring occasionally, until the relish is thick and saucy, about 1 hour. Pack the chowchow into 6 hot 1-quart canning jars, leaving 1/2 inch of space at the top, and close with the lids and rings. To process, simmer the jars at 180° for 30 minutes and monitor the water temperature with a thermometer. Store the jars in a cool, dark place for at least 2 weeks before serving, to allow the flavors to meld; store unopened for up to 1 year. Refrigerate after opening.