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Prep Time: 10 Minutes Cook Time: 170 Minutes |
Ready In: 180 Minutes Servings: 8 |
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These beans are wonderful with freshly baked cornbread slathered with butter. They can be prepared well in advance and freeze well. I like to serve them with a blob of sour cream sprinkled with chopped cilantro.Prep time does not include the overnight soaking of the beans. Ingredients:
1 lb dry pinto beans, washed and picked over |
1 lb fully cooked ham steak, cut into 1/2 inch cubes |
1/4 lb salt pork, rind removed,scored |
1 large onion, chopped |
2 cloves garlic, minced (or more) |
1 jalapeno pepper, minced seeded if you want to cut the heat (or more) |
6 tablespoons chili powder |
2 teaspoons worcestershire sauce |
1 teaspoon hot pepper sauce |
Directions:
1. Soak beans in a large pot over night in water to cover by at least 3 inches.
2. Drain and return to same pot.
3. Add water to cover by 2 inches and the rest of the ingredients.
4. Bring to a boil and simmer until beans are tender, about 3 hours.
5. Discard salt pork and season.
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