Mexican border beans

Yield: 1 Servings

Measure Ingredient
4 pounds Pinto beans; (new crop pref) pick and wash, soak overnight
16 ounces Coca cola; (or beer)*
4 teaspoons Ground mustard*
4 tablespoons Mineral oil* water to cover beans*
1 pounds Salt pork; chopped fine, wash and trim rind
12 larges Cloves garlic; chopped fine
1 teaspoon Oregano and
36 Chilipetines; mash together
4 larges Yellow onions; minced
2 cans (#303) tomatoes squeezed
4 teaspoons Salt or to taste

*Ingredients do not effect the flavor of the beans, but they do take out the gas for most people.

Drain beans and cover with water an inch or more. Bring to boil over high heat. Lower heat and simmer uncovered. After the first hour add salt pork.

Second hour: Add garlic.

Third hour: chiipetines mashed with salt. Chief adds 45-50 when not having company. 50 is too hot for most.

Fourth hour: Add onion.

Fifth hour: Add tomatoes and salt.

Cook 15 minutes. They are ready to eat most likely but can simmer for hours. Some of the beans must come apart to thicken the liquid. Stir often to prevent sticking or burning. These freeze well and taste better after reheating.

Chief Dodson says not to pay much attention to the clock, the person who gave him the recipe didn't have a clock.

He encourages us to experiment as beans are fun. If you want to substitute for the salt pork, use bacon, ham hock, bacon grease, or cracklins (process in a blender or processor). You canuse fried pork skins. Chief Dodson cooks his best beans in a clay pot and uses a cast iron pot when camping. During the depression many would have starved without pinto beans to eat. They continue to be a food we love.

Adapted for MM by Norma Wrenn - Recipe by Police Chief Warren Dodson (late) contributed by Geneva Dodson, widow - from City of Abilene Employees' Cookbook 1995 United Way Campaign Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@...> on Feb 2, 1998

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