Originally posted by Don Miller in the Recipe Requests Forum on 09/06/2003
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I've had this one around for awhile, but never made it. It sounds good. I would probably substitute Chipotles in adobo sauce for the plain ole jalapenos
Recipe From: Chile Pepper Magazine - Sep/Oct 1990
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
1/2 Pound salt port -- cubed 1x1x1/4"
2 Medium onion -- chopped
2 Cloves garlic -- minced
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.
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I've had this one around for awhile, but never made it. It sounds good. I would probably substitute Chipotles in adobo sauce for the plain ole jalapenos
Recipe From: Chile Pepper Magazine - Sep/Oct 1990
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
1/2 Pound salt port -- cubed 1x1x1/4"
2 Medium onion -- chopped
2 Cloves garlic -- minced
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.