| 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
A Message from our Provider:
“No one knows the pain of rejected love like Jesus”