| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Texas cooki, Vegetables |
6 |
Servings |
INGREDIENTS
|
|
2 c ups dried Navy or pinto beans |
|
|
8 s lices bacon; diced |
|
|
1/2 c up onion; chopped |
|
|
2 t ablespoons corn syrup |
|
|
2 t ablespoons chili powder |
|
|
1 s mall hot red chile pepper |
|
|
3/4 c up tomato catsup |
|
|
2 t ablespoons prepared mustard |
|
|
1 t easpoon salt |
|
|
1 generous dash hot pepper sauce |
INSTRUCTIONS
Soak beans overnight in cold water to cover. Fry bacon until crisp. Drain
drippings from bacon into baking dish or small bean pot. Add all remaining
ingredients to fat and blend. Drain beans and add to mixture. Blend.
Crumble the crisp bacon over top. Add water just to cover beans. Cover dish
or bean pot and bake at 325 degrees F. for 2 hours. Add more hot water if
needed. Uncover beans during last 20 to 30 minutes. Serve from baking dish.
A slice of smoky bacon rind used instead of the sliced bacon will give a
more decidedly country flavor. Brown sugar to taste may replace the corn
syrup. And canned tomatoes may take the place of the catsup -- but if so,
correct the seasoning as necessary with a little sugar, salt, cayenne and a
pinch of ground allspice.
Posted to bbq-digest V3 #014
Date: Wed, 4 Sep 1996 13:23:05 -0400
From: "Garry Howard" <g.howard@ix.netcom.com>
NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry's Home Cooking Website
http://members.aol.home/garhow/cooking.htm
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