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Barbecue | |
| 6 canned jalapeno peppers -- or suit yourself 1/2 Teaspoon cayenne pepper 1 Teaspoon black pepper 1 Tablespoon chili powder 2 Pounds pinto beans -- dry (you can use canned, if doing rinse and cook for 3-4 hours) 1/2 Pound salt pork -- cut into small chunks (you can substitute bacon) 2 Medium onion -- chopped 2 Cloves garlic -- minced | |
| If using salt pork and want better salt contol, soak the salt pork in water for 15-30 minutes and discard the water. 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. Granulated garlic and Mexican Oregano are good for adjusting seasoning, agave can also cut the salt and help round out the flavor. To change to Borracha beans after 1 hour, add 1 bottle good mexican beer, can 2 diced roma tomatoes (or a can of drained rotelle) and chopped cilantro, and simmer another hour | |
| To turn to refried mix 4 cups beans with 12 oz of evaporated milk, heat and mash. Fry with shortening and add cheese/salsa to taste | |
Excellent | |
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