10059 Cowboy Pinto Beans 6 to 8 servings Thu Oct 11 14:37:00 -0700 2007 Mon May 05 15:11:57 -0700 2008 Barbecue Licensed http://www.chow.com/recipes/10059 Mon, 05 May 2008 22:11:57 GMT Not suitable for vegetarians (in a good way) Not suitable for vegetarians (in a good way). These beans taste like you’re on the Chisholm Trail fresh from a cattle drive. They’re a bunch of work, but they’re worth it, for the flavor is straight from the Old West—other than the Worcestershire sauce, that is.

Tip: Julia Child’s method of soaking beans is to cover them with plenty of water and boil for 2 minutes. Turn off the heat, cover tightly, and let sit for 1 hour. Then drain and cook as usual.

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  • Wash and pick over the beans, removing wrinkled or shrunken beans.
  • Make several cuts into the salt pork down to, but not through, the rind.
  • Combine the beans, salt pork, water, tomatoes, garlic, onion, chili powder, cumin, chile peppers, Worcestershire sauce, and barbecue sauce in a heavy saucepan or Dutch oven. Bring to a boil, then reduce the heat to maintain a low simmer. Cook very slowly, covered, stirring the beans up from the bottom occasionally and adding water if they start looking dry.
  • Cook for at least 2 hours. When the beans are soft (not mushy) but still hold their shape, they are done. Serve hot.
    • ]]>     http://www.chow.com Rick Browne 51 Side Dish 101 1 pound dried pinto beans, debris removed, soaked overnight, and drained (see the Tip)

    ]]>     1/4 pound salt pork

    ]]>     8 cups water, plus more as needed

    ]]>     109 1 (14-ounce) can whole tomatoes with juice

    ]]>     74 4 cloves garlic, crushed

    ]]>     54 1 large onion, chopped

    ]]>     277 2 tablespoons chili powder

    ]]>     283 1 teaspoon ground cumin

    ]]>     2 jalapeño chile peppers, seeded and chopped**

    ]]>     1 tablespoon Worcestershire sauce

    ]]>     1 cup barbecue sauce or ketchup

    ]]>     301 1 teaspoon kosher salt

    ]]>     121 beans 184 vegetables 1054 barbecue 644 summer 747 grilling 305 grill 833 bbq 234 on the side 392 side dish 6758 rick browne