TIBS Old Fashioned Pinto Beans

Submitted by Mr Tibs

"Red beans are a big part of Southern culture. In Louisiana, it is a Monday tradition served with rice. Why Monday? Monday was traditionally "wash day". So folks would put on a pot of red beans while they did the laundry. Like all Southern country boys, it was a staple in our house as long as I can remember. A tradition which still continues today. This is my twist on that classic Southern dish. I hope you enjoy it as much as we do."

 

• Ready In: 3hrs 10mins
• Ingredients: 12
• Serves: 8

ingredients

• 1 lb dry pinto beans
• 1 tablespoon smoked paprika
• 1 tablespoon chili powder
• 1 teaspoon Worcestershire sauce
• 1 medium purple onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 1⁄2 teaspoons black pepper
• 1 tablespoon salt
• 1 teaspoon salt
• 1 tablespoon minced garlic
• 2⁄3 cup favorite barbecue sauce (I use TIBS BBQ Addiction Sauce or Head Country Original)
• 1 slab salt pork

directions

1. Soak beans overnight. Drain and rinse thoroughly.
2. Fill large pot with water 1/2 way. On separate burner, fill medium size pot 3/4 full of water. Bring water in both pots to a boil. Reduce large pot heat to medium high. Add beans and all ingredients. Use the boiling water in the other pot to fill the main pot 1" from top. Stir.
3. Cook 2-3 hours stirring occasionally and adding additional boiling water as necessary.
4. Check beans readiness after two hours. A half hour before beans are done, remove salt pork and place into the freezer to cool. Once cool (10-15 minutes), use a fork to remove and shred meat from fat. Discard fat. Add meat back to the pot of beans and stir. Continue cooking for 15 minutes.
5. Serve.