Buckaroo Beans
- Ready In:
- 3hrs 30mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 lb dry pinto beans
- 6 cups water
- 1 large onion
- 2 garlic cloves
- 1 bay leaf
- 1⁄2 lb salt pork
- 2 cups canned tomatoes, diced
- 1⁄2 teaspoon dry mustard
- 1⁄2 cup green peppers or 1/2 cup red pepper, diced
- 2 teaspoons chili powder
- 2 tablespoons brown sugar
- 1⁄4 teaspoon oregano
directions
- Add washed beans to water in large heavy pot; bring to boil.
- Boil for 2 minutes, then remove from heat and cover.
- Let stand an hour.
- Slice onion thick and garlic thin; add them along with the bay leaf and salt pork and bring to a rapid boil.
- Reduce heat to a simmer; cover tightly and cook until beans are tender.
- Add tomatoes, dry mustard, green pepper, chili powder, brown sugar and oregano.
- Cover and simmer for about 2 hours to get full rich flavor.
- Beans should cook until there is just enough liquid left to resemble thick gravy.
- You may have to remove cover at the last hour of cooking to thicken beans.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Perfection in a soup bowl. This is a great basic recipe that can be spiced up in any favorite style or left just as it's written. I soaked the beans overnight and skipped the boil/let-stand-for-1-hour step and I substituted ham and a ham bone for the salt pork. The beans cooked perfectly as directed. Keep this one for another 26 years, Theresa.
Tweaks
-
Perfection in a soup bowl. This is a great basic recipe that can be spiced up in any favorite style or left just as it's written. I soaked the beans overnight and skipped the boil/let-stand-for-1-hour step and I substituted ham and a ham bone for the salt pork. The beans cooked perfectly as directed. Keep this one for another 26 years, Theresa.