Buckaroo Beans

This is a recipe request for pinto beans. It is from an old work cookbook that I have had for about 26 years. It is a treasured book full of wonderful recipes and wonderful memories of some really great people!

• Ready In: 3 hrs 30 mins
• 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

1. Add washed beans to water in large heavy pot; bring to boil.
2. Boil for 2 minutes, then remove from heat and cover.
3. Let stand an hour.
4. Slice onion thick and garlic thin; add them along with the bay leaf and salt pork and bring to a rapid boil.
5. Reduce heat to a simmer; cover tightly and cook until beans are tender.
6. Add tomatoes, dry mustard, green pepper, chili powder, brown sugar and oregano.
7. Cover and simmer for about 2 hours to get full rich flavor.
8. Beans should cook until there is just enough liquid left to resemble thick gravy.
9. You may have to remove cover at the last hour of cooking to thicken beans.