Prep 5 mins
Cook 4 hrs
I adopted this recipe September 2006. It's great on it's own. For a lower fat version I used Smoked Pork Bones instead of the Meat. Great served with a Mexican entree and rice.
- 2 cups dry pinto beans
- 1⁄2 lb meat (Meats should include only one of the following ( Saltpork, Ham Hock)
- 1 large onion, Chopped
- 2 garlic cloves, minced
- 1 tablespoon red chili powder
- 1 tablespoon ground cumin
- 1⁄2 teaspoon oregano
- Add salt to taste if other than Salt Pork is used (optional).
- Soak beans in water overnight.
- Add salt pork, onion, garlic, chili powder, cumin and oregano; simmer on low heat at least 4 hours or water is absorbed and mixture is thick.
Excellent is not word they were fantastic. Made this for a party and eveyone loved them.I didn't change a thing.
This is a good basic recipe for nice, mildly spiced beans. I followed it strictly, except that I used regular, unsalted pork, which may have altered the flavor somewhat. I still like the beans. I had them plain yesterday when they were just cooked, and am thinking of trying them with salsa at lunchtime today. I'm also looking at enchilada recipes. Actually, when I measured out the dry beans for soaking the night before I decided to double the recipe and freeze some for later. This worked fine, but I had to move them to a larger pan to cook them in the morning. Thank you for this recipe.