Ingredients
- 1 pound dried pinto beans
- 7 cups water
- 1/4 to 1/2 pound salt pork (as lean as you can find)
- 1 14-ounce can whole tomatoes, with juice
- 4 large cloves garlic, crushed
- 1 large onion, chopped
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 3 jalapeños, seeded and chopped
- 1 tablespoon Worcestershire sauce
- 1 cup barbecue sauce (your favorite, or see Southwestern Barbecue Sauce)
- 1 teaspoon salt
Instructions
- Wash and pick over beans. Make several cuts into the salt pork down to, but not through, the rind.
- Combine all ingredients, except salt, in a heavy saucepan or Dutch oven. Bring to a boil, then reduce heat to low simmer. Cook very slowly, covered. Stir beans up from the bottom occasionally, and add water if they start looking dry.
- Cook for at least 2 hours. When beans are soft (not mushy), but still hold their shape, they are done.
- Makes 8 servings.
