Red's Prize Winnin' Pintosside 6 canned jalapeno peppers -- 1 or suit yourself 1/2 teaspoon cayenne pepper 1 teaspoon black pepper 1 tablespoon chili powder 2 lb pinto beans -- dry 1/2 lb salt port -- cubed 1 x1x1/4 2 medium onion -- chopped 2 cloves garlic -- minced Soak the beans overnight. 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. When the beans are done, test for salt and adjust to our preference. Don't salt in advance, because the salt pork will do that for you. Recipe By : Chile Pepper Magazine - Sep/Oct 1990 |
