| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Dutch |
Sides, December96 |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried pinto beans |
| 1/2 |
lb |
Smoked salt pork |
| 4 |
sm |
Chipotle peppers, shredded |
| 1 |
lg |
Jalapeno, chopped |
| 1 |
lg |
Onion, chopped |
| 8 |
|
Cloves garlic, minced |
| 6 |
oz |
Tomato paste |
| 4 |
tb |
Worcestershire sauce |
| 2 |
ts |
Salt |
| 2 |
tb |
Roasted cumin seed, crushed |
| 2 |
tb |
Roasted black mustard seed, crushed |
| 2 |
tb |
Paprika |
| 1/4 |
lb |
Smoked Boston Butt, pulled |
| 1 |
ts |
Marjoram |
|
|
Water to cover |
INSTRUCTIONS
Wash and pick over beans; put in mixing bowl. Cover w/cold water and soak
overnight. Next morning, put beans and water into Dutch over and bring to
boil; reduce heat. Cover and simmer 1 hour. Stir in remaining ingredients;
cover and simmer 3 hours or until tender. Add more water if necessary.
Posted to bbq-digest V4 #043
Recipe by: Tom Solomon
From: Tom Solomon <bigheat@earthlink.net>
Date: Mon, 30 Dec 1996 09:43:38 -0800 (PST)
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