How many ways can one prepare beans? I am thinkin' the answer is hundreds! When it comes to beans, everybody has their favorite. I seem to have multiple favorites. I thought I had already posted this but I can't seem to find it. Sorry if this is a repeat but if it is, it is worth it anyway! This is one of my "go to" recipes, especially for summertime barbecues.
Spicy Meets Drunken Beans
1 pound pinto beans
1 1lb. cooked center-cut ham slice, cut into 1/2 inch cubes
1 1/4 pound piece salt pork, rind scored in crisscross pattern
1 large onion, chopped
2 cloves garlic, minced
6 Tbsp chili powder
1 Tbsp Mexican oregano
1 jalapeno, minced
2 tsp Worcestershire Sauce
1 tsp hot pepper sauce (Hold back and taste test first... if you aren't certain you'll like it really spicy.)
1 bay leaf
1 12 oz bottle dark Mexican beer such as Negra Modelo
Salt, to taste (Be sure to taste first!)
Place beans in heavy Dutch oven. Add enough water to cover by 3 inches. Boil two minutes. Remove from heat. Cover and let stand 1 hour. Drain. (Or, soak beans in cold water at least 4 hours and up to 12, then drain.)
Return beans to Dutch oven. Add enough water to cover by 2 inches. Add all remaining ingredients. Bring to a boil. Reduce heat to medium. Simmer until beans are tender and liquid thickens, stirring frequently. About 3 hours.
I like to prepare the beans the day before so that the flavors have a chance to meld.
The recipe is pretty flexible...the last time I made these, I didn't use the ham or the salt pork. Instead, I substituted some leftover sirloin. It was delicious!!
Today's post is linked to two blogs that are favorites of mine. Stop by for a visit this weekend, you will love see the tasty dishes being prepared across the country and around the world!
Full Plate Thursday at Miz Helen's County Cottage
Foodie Friday at Rattlebridge Farm