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Chalupa

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CATEGORY CUISINE TAG YIELD
Meats, Grains Italian 1 Servings

INGREDIENTS

3 lb Smoked pork shoulder/butt or brisket; about
1 lb Dry Pinto beans
7 c Water; (I used beef stock)
1/2 c Chopped Onion
4 Minced Garlic cloves
1 tb Salt; (I omitted)
4 tb Good Chili powder
2 tb Cumin seed powder
2 tb Oregano or Italian spice medley
4 oz Or 1 can Green chili peppers; chopped

INSTRUCTIONS

Put everything but the meat in a big heavy kettle and simmer for 5 hours or
until the beans are done. Chop or pull the meat into bite-sized pieces and
add to the kettle. Continue to simmer another hour or until the desired
thickness is achieved. This is very simple to make, and delicious as a main
course over white rice.
Note: If you just want beans, obviously just leave out the meat and serve
it on the side.
Note #2: Yes, you can put the beans in a pot on the smoker. I would use a
wide shallow pan of sorts so more beans are exposed to the smoke. You won't
have to open the pit often to stir. Leave then in there for an hour or so.
Posted to bbq-digest by JLipsitt@aol.com on Feb 5, 1998

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