horseshoe cafe cowboy beans
Horseshoe Cafe Cowboy Beans 2 1/2 pounds dry pinto beans 1/2 pound ham or salt pork, cut into chunks 6 cloves garlic, finely chopped 2 teaspoons Mexican oregano 1 teaspoon cumin
Ingredients
- 21/2 pounds dry pinto beans
- 1/2poundham or salt pork, cut into chunks
- 6clovegarlic, finely chopped
- 2teaspoonmexican oregano
- 1teaspooncumin
- 6to 20 chile pequeños, mashed
- 2teaspoonlemon juice or salt, to taste
Directions
- 1
Horseshoe Cafe Cowboy Beans 2 1/2 pounds dry pinto beans 1/2 pound ham or salt pork, cut into chunks 6 cloves garlic, finely chopped 2 teasp
- 2
Add water to half-filled kettle
- 3
The next morning, bring beans and water to boiling over medium heat, stirring to keep from burning
- 4
Reduce heat to simmer and cook 5 hours, uncovered, letting beans "pack" (cook together) but adding boiling water as necessary to keep beans
- 5
After the first hour, add ham or salt pork
- 6
After the second hour, add garlic
- 7
After the third hour, add oregano, cumin and chiles
- 8
After the fourth hour, add lemon juice or salt