Evelyn's Pinto Beans with Russet Potatoes and Green Beans Ingredients 1 1/2 Pound Dry Pinto Beans 1-2 pieces of Smoked Neck Bones and 1 Cup Chopped Ham Water enough to cover meat 3 – 4 mediums size Russet potatoes 12 ounces of fresh or frozen green beans, snapped 3 or 4 times. 1 Onion, Chopped 3 Chicken Bouillon Cubes 1 Large Garlic Clove, Chopped 2 Tsps. Colgin Liquid Smoke, Mesquite 1 1/2 tsp. salt 1/2 tsp. black pepper Directions 1. After washing the beans, soak them overnight in cold water, or let them stand in very hot water for a while as the meat, garlic, and onion cook in large pot to a high boil on level 5. 2. Then drain the beans and add to pot. 3. Cook on level 5 until beans of partially soften; being mindful of water level. Stir occasionally. 4. Add more water if needed 5. Add potatoes and green beans during the last 45 minutes of cooking 6. Reduce heat to level 3 and cook beans until completely soften but not mushy. 7. Again add only as much water as needed.