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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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To cut the spiciness, seed the jalapeño before adding it to the beans; garnish the dish with sour cream and chopped cilantro. Ingredients:
1 pound dried pinto beans |
1 1-pound fully cooked center-cut ham slice, cut into 1/2-inch cubes |
1 1/4-pound piece salt pork, rind scored in crisscross pattern |
1 large onion, chopped |
6 tablespoons chili powder |
2 garlic cloves, minced |
1 jalapeño chili, minced |
2 teaspoons worcestershire sauce |
1 teaspoon hot pepper sauce (such as tabasco) |
1 bay leaf |
Directions:
1. Place beans in heavy large Dutch oven. Add enough water to cover by 3 inches. Boil 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain.
2. Return beans to Dutch oven. Add enough water to cover by 2 inches. Add all remaining ingredients. Bring to boil. Reduce heat to medium. Simmer until beans are tender and liquid thickens, stirring frequently, about 3 hours.
3. Discard salt pork and bay leaf. Season beans with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) Ladle into bowls and serve.
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