Horseshoe Cafe Cowboy Beans
- 2 1/2 lbs dry pinto beans
- 1/2 lbs ham or salt pork, cut into chunks
- 6 cloves garlic, finely chopped
- 2 tsp Mexican oregano
- 1 tsp cumin
- 6 to 20 chile pequeños, mashed
- 2 tsp lemon juice or salt to taste
The night before, wash beans and place in large kettle. Add water to half-filled kettle.
Next morning, bring beans and water to boiling over medium heat, stirring to keep from burning. Reduce heat to simmer and cook 5 hours, uncovered, letting beans "pack" (cook together) but adding boiling water as necessary to keep beans covered.
After first hour, add ham or salt pork.
After second hour, add garlic.
After third hour, add oregano, cumin and chiles.
After fourth hour, add lemon juice or salt. Beans will be ready to serve after fifth hour.Makes 10 to 12 Source:
Submitted by: Recipe Group Member
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