Buckaroo beans
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried Pink, Red, Or Pinto |
| Beans | ||
| 6 | cups | Water |
| ½ | pounds | Smoked Ham |
| 1 | large | Onion, Thickly Sliced Or -- |
| Coarsely chopped | ||
| 2 | Cloves Garlic -- minced | |
| 1 | small | Bay Leaf |
| 2 | cups | Tomatoes, Fresh Or Canned |
| ½ | cup | Sweet Peppers, Red Or Green |
| Chopped | ||
| 2 | teaspoons | Chili Powder |
| 2 | tablespoons | Brown Sugar |
| ½ | teaspoon | Dry Mustard |
| ¼ | teaspoon | Crushed Oregano Leaves -- |
| OR | ||
| Ground Cumin | ||
| Salt -- to taste | ||
Directions
Soak beans for 2 hrs in 6 cups water. Cut smoked ham in ½- inch cubes; add to beans and soaking water along with onion, garlic and bay leaf. Bring to boiling point; cover tightly. Cook at low heat for 1½ hrs or until beans are almost tender. Add remaining ingredients except salt. Allow to simmer, covered, for 2 hrs, stirring once or twice. Taste and add salt if necessary. There should be enough liquid left on the beans to resemble a medium-thick gravy. The covered pot may be placed in a 325 F oven after the first step, to finish cooking. Yield: 8 to 10 servings.
Recipe By : Southern Living Inflation Cookbook - 1973 From: Dan Klepach Date: 05-03-95 (159) Fido: Cooking