Sunday, May 20, 2018

THE OLD CHISHOLM TRAIL MEXICAN BEANS

1 lb dry pinto beans
8 cups water
2 onions, sliced
2 garlic cloves, minced
2 tsps salt
1/2 lb fresh pork, diced
1/2 lb beef stew meat
1/2 cup tomato sauce
1/2 cup water
1 1/2 tbsp chili powder
1/4 tsp black pepper
1/4 tsp oregano
1/4 tsp Mexican sage
1/4 tsp cumin

Check beans and discard any bad beans, small rocks, dirt, etc. Rinse beans, cover with water and soak overnight.

Next day drain the beans. Place in a large heavy stockpot that has a lid. Add the 8 cups of water, 1 of the sliced onions, 1 of the garlic cloves, and 1 teaspoon of the salt. Place the beans over medium-high heat (or campfire) and bring to a steady simmer.

While the beans simmer, place the pork in a skillet with a little oil and brown lightly. Add the beef, the other onion, the other garlic clove and cook slowly until the onion is tender but not browned. Mix the tomato sauce with the 1/2 cup of water and add to the meat mixture. Add the chili powder, pepper, oregano, sage, and cumin; cook about 5 minutes. Add to the beans in the stockpot and cook together slowly for 2to 3 hours. Add extra water during cooking if necessary to keep beans from getting too dry. Add more seasonings if necessary to suit your taste.

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