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Tom's Ranch Beans
In Texas, we like to soak beans overnight in water, then start cooking early in the morning and slow cook all day. This is a great Sunday meal, with a big pan of cornbread or hoecakes on the side..
Serves 6 to 8
1 pound dried pinto beans
4 ounces salt pork
3 to 4 cloves garlic, minced kosher salt
1 tablespoon chili powder
1 sliced jalapeņo, optional
1/2 cup chopped cilantro leaves, optional
Rinse the beans and remove any stones or dirt. Cut the pork into thin strips and rinse. Place the beans in a large pot and cover with water. Add the pork, garlic, salt, and chili powder, and boil over medium heat for about 2 hours, or until the beans are tender. The beans should always be covered with water. If needed, add more hot water while cooking, to cover. When the beans are tender, add the sliced jalapeņo and the chopped cilantro leaves. Allow the beans to sit for about 30 minutes to absorb these flavors before serving.
If you like, you can speed up the process by soaking the beans in water overnight. Drain before beginning the cooking process and add fresh water. Be careful not to add the salt too early or the beans will become too tough.
This recipe may be reproduced with the following credit:
Recipe from COOKING THE COWBOY WAY: Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens by Grady Spears with June Naylor
(Andrews McMeel Publishing, LLC, November 2009, $29.99/jacketed hardcover original)
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