Red's Prize Winnin' Pintos
This tasty side dish made with pinto beans, salt pork and jalapeno peppers goes great with rice or even bread bowls.
Yield
1 servingsPrep
20 minCook
6 minReady
6 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
jalapeño pepper
canned |
*
|
| ½ | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | tablespoon |
chili powder
|
|
| 2 | pounds |
pinto beans
dry |
|
| ½ | pound |
salt pork
cubed |
|
| 2 | each |
onions
chopped |
|
| 2 | each |
garlic
cloves, minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
jalapeño pepper
canned |
*
|
| 2.5 | ml |
cayenne pepper
|
|
| 5 | ml |
black pepper
|
|
| 15 | ml |
chili powder
|
|
| 907.2 | g |
pinto beans
dry |
|
| 226.8 | g |
salt pork
cubed |
|
| 2 | each |
onions
chopped |
|
| 2 | each |
garlic
cloves, minced |
|
Directions
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 your preference. Don't salt in advance, because the salt pork will do that for you.
