Red's Prize Winnin' Pintos |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 8 |
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easy and great Ingredients:
6 canned jalapeno peppers (or suit yourself) |
1/2 teaspoon cayenne pepper |
1 teaspoon black pepper |
1 tablespoon chili powder |
2 lbs dried pinto beans |
1/2 lb salt pork (cubed 1x1x1/4-inch) |
2 medium onions (chopped) |
2 garlic cloves (minced) |
Directions:
1. Soak the beans overnight.
2. Drain, place in a pot, and refill with water to cover the beans and add everything else. Cook very slowly for 4 to 6 hours.
3. When the beans are done, test for salt and adjust to our preference.
4. **Note this is an adopted recipe so I'm not going to change it but I've made these a couple of times and would give this as an alternative.
5. Use half water and half chicken broth to cook your beans in, adding more chicken broth and water as they cook to get the right amount of liquid you want.
6. Try using chipotles 2-3 instead of the jalapeno peppers.
7. Use fresh jalapeno peppers instead of the canned.
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