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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Found this in the 1988 Southern Living Cookbook. Ingredients:
1 1/4 cups dried pinto beans |
3 1/2-4 lbs country-style pork ribs |
1/4 cup vegetable oil |
1 cup finely chopped onion |
2 garlic cloves, minced |
2 (14 ounce) cans beef broth, undiluted |
4 cups water |
2 teaspoons chili powder |
1 teaspoon dried oregano |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 cups thinly sliced carrots |
1 (7 ounce) jar baby sweet corn cobs |
cherry tomatoes, halved (optional) |
fresh cilantro, chopped (optional) |
sour cream (optional) |
jalapeno salsa (optional) |
Directions:
1. Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans, and bring to a boil; cook 2 minutes. Remove beans from heat. Cover and let soak 1 hour; drain.
2. Brown pork ribs in oil in a large Dutch overn. Remove ribs from Dutch oven; set aside. Add onion and garlic to Dutch oven; saute until tender. Add beans, ribs, broth, and next 6 ingredietns; cover and simmer 1 1/2 hours or until meat is tender. Remove ribs; cook and remove meat from bone. Return meat to broth. Chill broth until fat rises to the surface and hardens; remove fat.
3. Bring mixture to a boil. Add carrots and corn; cover and simmere 30 minutes. Additional broth may be added. If desired, serve with cherry tomato halves, chopped cilantro, sour cream and jalapeno salsa.
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