Yield: 8 servings
Measure | Ingredient |
---|---|
1 pounds | Dried pinto beans |
6 cups | Water |
½ pounds | Salt pork; cut up |
1 pounds | Chuck steak; 1-inch cubed |
1 \N | Red chili pepper |
1 \N | Medium onion; chopped |
2 \N | Cloves garlic; minced |
1 \N | 6 oz can tomato paste |
1½ tablespoon | Chili powder |
1 teaspoon | Cumin seeds |
½ teaspoon | Marjoram |
Soak beans in water overnight. Brown salt pork in skillet; drain off fat in paper towels. In slow-cooking pot, combine soaked beans (with water), browned pork and remaining ingredients. Cover and cook 1 hour on high; reduce heat to low and cook an additional 8 to 9 hours.