Tom's chipotle beans
1 Servings
Ingredients
| Quantity | 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 | 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 |
| Water to cover | ||
Directions
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)