Pinto Beans Cowboy Style
Posted by: macklinda
Thu, 18 Mar 2004, at 7:44 a.m.
1 lb. Dried pinto beans
8 C Water
¼ lb. Salt pork (as lean as you can find)
14 oz. Canned whole tomatoes, with juice
4 Large cloves garlic, crushed
1 Large onion, chopped
2 T Chili powder
1 t Ground cumin
3 Jalapeños, seeded and chopped
1 T Worcestershire sauce
1 C Barbecue Sauce (your favorite, or see Southwestern BBQ Sauce)
1 t Salt
Wash and pick over beans.
Make several cuts into the salt pork down to, but not through, the rind.
Combine all ingredients, except salt, in a heavy saucepan or Dutch oven.
Bring to a boil, then reduce heat to low simmer. Cook very slowly, covered.
Stir beans up from the bottom occasionally, and add water if they start looking dry.
Cook for at least 2 hours.
When beans are soft (not mushy), but still hold their shape, they are done.
Note: Dried beans will cook faster if they are soaked.
Cover beans with water, soak them overnight, drain, and then cook according to your recipe.
Do not ever cook beans in the soaking water.