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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Another regional delight tried and true. I usually add jalapenos to mine since I like spicy food but good either way. Well worth the effort of slow cooking these delights. Yummy. Ingredients:
1 pound dried pinto beans |
8 cups water |
1/4 pound salt pork (as lean as you can find) |
1 14-ounce can whole tomatoes, with juice |
4 large cloves garlic, crushed |
1 large onion, chopped |
2 tablespoons chili powder |
1 teaspoon ground cumin |
3 jalapenos, seeded and chopped |
1 tablespoon worcestershire sauce |
1 cup barbecue sauce |
1 teaspoon salt |
Directions:
1. Wash and pick over beans.
2. Make several cuts into the salt pork down to but not through the rind.
3. Combine all ingredients except salt in a heavy saucepan.
4. Bring to a boil then reduce heat to low simmer.
5. Cook very slowly covered.
6. Stir beans up from the bottom occasionally and add water if they start looking dry.
7. Cook for at least 2 hours.
8. When beans are soft but still hold their shape they are done.
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