I have been making this dish for years. If you mention Gumbo to a Southerner we are all about some of it.
1 2/3 cups dry pinto beans
7 cups water
1 large onion, chopped
1/2 cup diced salt pork
1/2 teaspoon salt
1 bay leaf
2 cups fresh okra, sliced (can use frozen okra)
1 (16 oz. can) diced tomatoes (could use fresh tomatoes)
1 (16 oz. can) whole kernel corn, drained or 1 box frozen corn or about 2 cups fresh corn
2 teaspoons worcestershire sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon bottled hot pepper sauce
Rinse beans. In a 5-quart dutch oven or kettle combine beans and the water. Bring to boiling. Reduce heat; cover and simmer 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or, soak beans in the water overnight in a covered pan) Do not drain.
Add onion, salt pork, the 1/2 teaspoon salt, and the bay leaf to the beans and liquid. Bring to boiling. Reduce heat; cover and simmer 2 to 2 1/2 hours or till beans are tender. Add sliced okra, undrained tomatoes, drained corn, worcestershire sauce, the 1 teaspoon salt, sugar, thyme, and bottled hot pepper sauce. Simmer the mixture 30 minutes or till okra is tender. Remove bay leaf before serving. Makes 10 servings.
You can also make this in the crockpot using about three cans Lucks Pinto Beans, leave out the salt pork, and add the other ingredients and cook 4 hrs. on high. Enjoy!
Note: I have made this using fresh vegetables from the garden for the okra, tomatoes and corn. This makes it even better!
If you like this recipe, you might also like my recipe for Pinto Beans and Dumplings.
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