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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 8 |
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These beans are great anytime. A friend of mine claims to be a bean expert and said these are the best he has had. They freeze well. *** Meats can vary. Try roll sausage such as Jimmy Dean. You may only need 1 pound not 2 of the meat. Ingredients:
2 lbs dry pinto beans |
12 cups water, for soaking |
4 -6 cups cold water (for cooking) |
8 ounces bacon (or 8 ounces salt pork) |
2 lbs beef brisket (or 2 lbs smoked sausage) |
1 large green pepper, chopped |
2 cups onions (chopped) |
2 -3 minced garlic cloves |
3 teaspoons salt |
1/2 teaspoon crushed red pepper flakes |
1 teaspoon cumin |
1 teaspoon oregano (i use mexican oregano) |
2 (8 ounce) cans tomato sauce |
Directions:
1. Wash and inspect beans.
2. Soak overnight in 12 cups cold water.
3. After soaking, strain and set beans aside.
4. Brown bacon or salt pork in heavy skillet. Remove from skillet; strain bacon, but reserve grease.
5. Cook onion, pepper and garlic in pork grease until tender.
6. Remove about 1/3 onion, pepper and grease set aside and strain the remainder.
7. Combine all ingredients in heavy pot or crock pot.
8. Be sure there is enough liquid to cover all ingredients.
9. Simmer or slow cook until beans are tender, 4 to 6 hours. Do not boil for better results.
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