Pinto beans simmering in a pot with a ham hock and bay leaf. To my young mind, those beans seemed to cook all day. Then we ate it served over white rice. My father and I had sweet tooths. We spooned sugar on top of our beans and rice. It is the only dry bean I remember my mother cooking. I heard about red beans but she only cooked pinto (except, I forgot, for the black eyed peas you have to cook to ring in the New Year). I don’t remember if there was a particular day of the week for cooking beans and rice. For instance, pot roast, baked chicken, baked rice pudding, for example, they were Sunday foods, something special. I suspect beans were a weekday food because she could put the pot on the stove on a low flame and do all those other household tasks. Kale or collard greens might be served on the side. Probably mustard greens, too, but I didn’t like her mustard greens (another dish where my father would sprinkle some sugar). I remember the taste of kale seasoned with pork and spooning the potlikker that was left in the bottom of the pan. Once my younger brother was banished from the table for doing something rude and so I had the potlikker all to myself. That little hellion came up behind me and tossed in a handful of food scraps meant for Fuzzy, our dog. I was furious but I stilled loved him afterwards. That was in Virginia. Forty years later living in New England I’ve learned to play with my beans, making bean salads, mixing the colors and textures, sometimes getting so caught up in “painting” with the colors — red, white, black, green — that I lose sight of taste. But I have not done a thing with pinto beans. Until now. Why now? Because the Whole Foods shopper substituted a can of pinto beans for my requested can of white beans. The can is sitting on the kitchen counter. It makes me smile when I look at it. Soon I’ll open it. Served on the side will likely be kale cooked with olive oil and garlic. Brown rice most likely. No sugar anymore. Just good food and good memories to share.
https://www.theatlantic.com/health/archive/2009/04/potlikker-from-slave-plantations-to-today/7129/
https://www.thespruceeats.com/your-black-eyed-pea-questions-answered-1640029
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