Yield: 1 Servings
Measure | Ingredient |
---|---|
1 pounds | Dried pinto beans |
½ pounds | Smoked salt pork |
4 smalls | Chipotle peppers, shredded |
1 large | Jalapeno, chopped |
1 large | Onion, chopped |
8 \N | Cloves garlic, minced |
6 ounces | Tomato paste |
4 tablespoons | Worcestershire sauce |
2 teaspoons | Salt |
2 tablespoons | Roasted cumin seed, crushed |
2 tablespoons | Roasted black mustard seed, crushed |
2 tablespoons | Paprika |
¼ pounds | Smoked Boston Butt, pulled |
1 teaspoon | Marjoram |
\N \N | Water to cover |
Wash and pick over beans; put in mixing bowl. Cover w/cold water and soak overnight. Next morning, put beans and water into Dutch over and bring to boil; reduce heat. Cover and simmer 1 hour. Stir in remaining ingredients; cover and simmer 3 hours or until tender. Add more water if necessary.
Posted to bbq-digest V4 #043
Recipe by: Tom Solomon
From: Tom Solomon <bigheat@...> Date: Mon, 30 Dec 1996 09:43:38 -0800 (PST)