No more Bland Beans . . . let's jazz them up and super charge them into today's tasty world of mild heat zingy flavors. These beans will be the hit of your next outdoor cookout. Full flavors and richness await your pallet!
16 oz package of dried pinto beans
1 pound smoked pork
(see Bottom Pork Roast)
2 cups white onions - chopped
1 cup ketchup
1/2 cup brown sugar
4 jalapeno peppers - seeds removed
3 cloves of garlic - minced
3 Tbs. olive oil
2 Tbs fresh ground black pepper
1 tsp Worcestershire sauce
Soak beans over night in large bowl with water. In the morning drain and place beans in large cooking pot. Add pork to beans. Add enough water to make a wet soup mixture and bring to a boil cooking beans and pork until beans are tender and about 1/2 of the liquid is evaporated.
While this is going on, saute onions in large cast iron pot until brown. Next add the garlic and jalapenos and saute a couple of minutes. Next add the ketchup, sugar and Worcestershire sauce. Add this to the beans/pork pot and mix thoroughly. Add enough water to make the beans liquidly and easy to stir. Place pot in oven and cook until beans become desirable.