Name: Red's Prize Winnin' Pintos
Ingredients: 6 Canned jalapeno peppers --; Or suit yourself; 1/2 ts Cayenne pepper; 1 ts Black pepper; 1 tb Chili powder; 2 lb Pinto beans -- dry; 1/2 lb Salt port -- cubed 1x1x1/4"; 2 md Onion -- chopped; 2 Cloves garlic -- minced

How can you speak of life and death with such a heart? How can you preach of heaven and hell in such a careless, sleepy manner? Do you believe what you say? Are you in earnest or in jest? How can you tell people that sin is such a thing, and that so much misery is upon them and before them, and be no more affected with it? Should you not weep over such a people, and should not your tears interrupt your words? Should not you cry aloud, and show them their transgressions, and entreat and beseech them as for life and death?

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Vegetables	6	Servings

INGREDIENTS

6		Canned jalapeno peppers —
		Or suit yourself
1/2	ts	Cayenne pepper
1	ts	Black pepper
1	tb	Chili powder
2	lb	Pinto beans — dry
1/2	lb	Salt port — cubed 1x1x1/4"
2	md	Onion — chopped
2		Cloves garlic — minced

INSTRUCTIONS

Soak the beans overnight. Drain, place in a pot, and refill with water to
cover the beans and add everything else. Cook very slowly for 4 to 6 hours.
When the beans are done, test for salt and adjust to our preference. Don't
salt in advance, because the salt pork will do that for you.
Recipe By     : Chile Pepper Magazine - Sep/Oct 1990
From:                                 Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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