Chili Beans
Cayenne pepper, cumin and chili powder add zip to this bean dish. The recipe is from the Fannie Farmer Cookbook.
List of Ingredients
2 cups dried red, pink, or pinto beans, rinsed well and picked over
6 cups water
1/4 pound salt pork, diced fine
2 large onions, chopped
2 cloves garlic, chopped
2 tablespoons bacon fat, if needed
1 teaspoon finely ground black pepper
1 teaspoon salt (about)
3/4 teaspoon crumbled dried oregano
1/2 teaspoon crumbled dried sage
1/2 teaspoon ground cumin
2 tablespoons chili powder
1/4 teaspoon cayenne pepper (optional)
2 tablespoons cornmeal
1 cup peeled and chopped fresh or canned tomatoes
Recipe
Wash beans and soak in water overnight. Do not drain. In large frying pan, cook salt pork. After 5 minutes, add onions and garlic and cook until onions are golden. If pork does not render enough fat to continue cooking with add 2 tablespoons bacon fat. Add black pepper, salt, oregano, sage, cumin, chili powder, cayenne pepper, cornmeal, tomatoes and 1 cup of the reserved bean liquid. Cook, stirring constantly, 5 minutes.
Combine beans, most of their remaining liquid and mixture from frying pan in 3 quart bean pot. Reserve 1 to two cups of bean liquid to add later if needed. Stir to blend and bake, covered, in 300 degree oven 4 hours, checking frequently to see if the liquid needs replenishing. Taste and correct seasonings. Makes 8 side-dish servings.
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