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John Wayne Red River Pinto Beans




Source of Recipe


Internet


List of Ingredients




1 lb. Pinto beans
8 C Water
¼ lb. Salt pork (as lean as you can find)
14 oz. Canned whole tomatoes, with juice
4 Large cloves garlic, crushed
1 Large onion, chopped
2 T Chili powder
1 t Ground cumin
3 Jalapeños, seeded and chopped
1 T Worcestershire sauce
1 C Reserved Southwestern Barbecue Sauce (see recipe, above)
1 t Salt


Recipe



Wash and pick over beans. Make several cuts into the salt pork down to, but not through, the rind. Combine all ingredients, except salt, in heavy saucepan or Dutch oven. Bring to a boil, then reduce to low simmer. Cook very slowly, covered. Stir beans up from the bottom occasionally, and add water if they start looking dry. Cook for at least 3 hours. Beans are done when they are soft, but still hold their shape. Do not cook to mush.