Recipe by ratherbeswimmin'
My father-in-law and husband's favorite pot of beans. Too hot for my stomach to tolerate. Can't say you weren't warned.
Top Review by C in PA
I thought these were great. I had to up the spicy factor a bit as I just didn't think it had the warmth to it. I added a bit more cayenne and tabasco. Quite tasty though, and freezes really well. And please don't forget to drain the grease from the bacon. I thought it would add more flavor, but it just made a nice thick layer of grease at the top!! Thanks Nurse Di. Another great one!
- 1 (16 ounce) package dried pinto beans
- 6 cups water
- 1 lb bacon, cut into 1/2 inch pieces
- 1 lb smoked link sausage, cut into 1/2 inch slices
- 2 medium onions, chopped
- 1⁄2 cup chopped green bell pepper
- 4 cloves garlic, minced
- 1⁄4 cup Worcestershire sauce
- 1⁄4-1⁄3 cup firmly packed brown sugar
- 2 tablespoons ground cumin
- 1 tablespoon chili powder
- 1 tablespoon pepper
- 1 tablespoon celery seed
- 1 -2 teaspoon hot sauce
- 1 teaspoon salt
- 1 bay leaf
- 1 (16 ounce) can tomatoes, undrained and chopped
Directions See How It's Made
- Pick over and wash beans; place in a big soup pot.
- Cover with water and let soak 8 hours.
- Drain beans and put them back in the soup pot.
- Add 6 cups water.
- In a skillet, add bacon, sausage, onion, bell pepper, and garlic; cook over medium heat until meat is browned and veggies are tender; drain, then transfer to bean pot.
- Add in Worcestershire sauce and next 8 ingredients to the pot; bring to a boil.
- Cover and lower heat; simmer for 2 hours or until beans are tender; stir occasionally.
- Add tomatoes with juice and cook 30 more minutes.
- Take out bay leaf and serve.