Title: Hot Cowboy Beans
Categories: Beans
Yield: 1 Batch
2 lb Dried pinto beans
1/2 lb Salt pork; slashed into a
- fan shape
1/2 lb Ham, hamhock, or bacon;
- up to 1 lb
2 md Onions; coarsely chopped
2 Jalapenos; up to 3,
- canned or fresh seeded,
- finely chopped
1 Fresh green chilies;
- up to 3,
- seeded and chopped
1 tb Worcestershire sauce
1 1/2 oz Chili powder (1/2 bottle)
Salt; to taste
Pick over beans for rocks; wash and soak overnight. Next morning,
cook in soaking water. Add remaining ingredients and enough fresh
water to cover the beans by about 2". Bring to boil, then reduce heat
and simmer. For 3 days stir and inhale the marvelous aroma from time
to time. Turn fire off at night. Keep covered at all times. Watch
water; you may have to add a little as you go along. Of course you
can eat these beans the first day, but here's the way the cowboys did
it: They ate a few the first day. Let them cool at night. Cooked them
the next day and then again. By the third day they were rubbing their
bellies and saying they sure as hell wished they'd waited, 'cause the
beans was just getting' good.
