1 lb Pinto beans, dried
Ham bone
1 Chile ancho (opt)
1 ts Salt
1/4 lb Suet; chopped
1 lg Onion; chopped
1 Garlic clove; chopped
4 Tomato, ripe; chopped
-(for authenticity, use 1
-pound canned tomatoes)
1/2 ts Cumin, ground
1/2 ts Marjoram, dried
1 1/2 T Chili powder
1 ts Salt
Cover beans with cold water and soak overnight. Next day add the ham
bone, red chili pepper and salt to the UNDRAINED beans. Bring to a
boil, reduce heat, cover and simmer gently for several hours or till
beans are tender. Drain and save liquid. Toward the end of the cooking
period, heat suet in a large skillet, stir in onion and garlic, and cook
for 5 minutes or till onions take on a little color. Add tomatoes, 1 cup
of the bean liquid and all remaining ingredients. Cook over a low heat,
stirring frequently, for 45 minutes. Combine with beans and continue
simmering gently for 20 minutes.
