You may also like
Categories:Viewed: 5 - Published at: 5 years ago
Ingredients
- 6 tinned jalapenos (You can cut back on the heat by seeding and devaining the chilies.)
- 1/2 teaspoon cayenne
- 1 teaspoon fresh ground black pepper
- 1 tablespoon chili powder
- 2 lbs pinto beans, sorted,washed,soaked overnight
- 1/2 lb salt pork, cubed 1 x 1 x 1/4 inch
- 2 medium onions, chopped
- 2 cloves garlic, minced
Method
- Drain and rinse the beans.
- Place the beans in a crock pot set on low, cover with water.
- Add everything else.
- Cook overnight.
- Add any salt that is needed.
- (Don't salt at the beginning because of the salt pork.) Serve.
- These freeze well and are even better when reheated.
- I had to cut this recipe in half to get it to fit my crock pot.
