la llorona wrote:
> John Kuthe wrote:
>>> Dang. I was looking forward to some good beans.
>> They are better if you make them yourself. I do! Not mushy beans like
>> the called crap! I like my beans to have a little "bite" to them! And
>> when making from drid beans, you can do what you want! So I do! (No I
>> don't have a "recipie" per se.)
>>
>> John Kuthe...
>
>
> Well here ya go anyway, just cuz I care, bro:
>
> http://countyline.com/menus/sides_recipes.pdf
>
> scroll to: salt pork pinto beans


Also my own cowboy beans:

1 pound dried Pinto or Anasazi beans
6 cups clear water
1/2 a cup of dark roast coffee, it just works
1/3 pound salt pork cubed
1 can Hatch red chile sauce
4 large cloves garlic, crushed
1 large onion, chopped
2 tablespoons ancho chili powder
1 teaspoon ground cumin
1/4 cup brown sugar
2 poblano peppers, seeded and chopped
1 bay leaf
1 tablespoon Worcestershire sauce
1 cup barbecue sauce (Stubbs or KC Masterpeice hickory)


Combine all in Dutch oven.

Bring to a boil, reduce heat to simmer.

Cook slow, covered, about 2 1/2 hours.

Stir beans, add water if looking dry.

Serve with fresh warmed (over a gas flame) flour tortillas on the side.

Sprinkle with rough shredded sharp cheddar.

Sprinkle chopped cilantro on top.

Enjoy.