Ingredients Jump to Instructions ↓

  1. 1 pound dried pinto beans, debris removed, soaked overnight, and drained (see the Tip)

  2. 1/4 pound salt pork

  3. 8 cups water, plus more as needed

  4. 1 (14-ounce) can whole tomatoes with juice

  5. 4 cloves garlic, crushed

  6. 1 large onion, chopped

  7. 2 tablespoons chili powder

  8. 1 teaspoon ground cumin

  9. 2 jalapeño chile peppers, seeded and chopped

  10. 1 tablespoon Worcestershire sauce

  11. 1 cup barbecue sauce or ketchup

  12. 1 teaspoon kosher salt

Instructions Jump to Ingredients ↑

  1. Wash and pick over the beans, removing wrinkled or shrunken beans.

  2. Make several cuts into the salt pork down to, but not through, the rind.

  3. Combine the beans, salt pork, water, tomatoes, garlic, onion, chili powder, cumin, chile peppers, Worcestershire sauce, and barbecue sauce in a heavy saucepan or Dutch oven. Bring to a boil, then reduce the heat to maintain a low simmer. Cook very slowly, covered, stirring the beans up from the bottom occasionally and adding water if they start looking dry.

  4. Cook for at least 2 hours. When the beans are soft (not mushy) but still hold their shape, they are done. Serve hot.

  5. Review & Rate


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