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Prep Time: 5 Minutes Cook Time: 240 Minutes |
Ready In: 245 Minutes Servings: 4 |
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I adopted this recipe September 2006. It's great on it's own. For a lower fat version I used Smoked Pork Bones instead of the Meat. Great served with a Mexican entree and rice. Ingredients:
2 cups dry pinto beans |
water |
1/2 lb meat (meats should include only one of the following ( saltpork, ham hock) |
1 large onion, chopped |
2 garlic cloves, minced |
1 tablespoon red chili powder |
1 tablespoon ground cumin |
1/2 teaspoon oregano |
Directions:
1. Add salt to taste if other than Salt Pork is used (optional).
2. Soak beans in water overnight.
3. Add salt pork, onion, garlic, chili powder, cumin and oregano; simmer on low heat at least 4 hours or water is absorbed and mixture is thick.
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