Tom's Chipotle Beans

Recipe Ingredients

1 lb	454g / 16oz	Dried pinto beans
1/2 lb	227g / 8oz	Smoked salt pork
4 lbs	1816g / 64oz	Chipotle peppers - shredded (small)
1 lb	454g / 16oz	Jalapeno - chopped (large)
1 lb	454g / 16oz	Onion - chopped (large)
8		Garlic - minced
6 oz	170g	Tomato paste
4 tablespoons	60ml	Worcestershire sauce
2 teaspoons	10ml	Salt
2 tablespoons	30ml	Roasted cumin seed - crushed
2 tablespoons	30ml	Roasted black mustard seed - crushed
2 tablespoons	30ml	Paprika
1/4 lb	113g / 4oz	Smoked Boston Butt - pulled
1 teaspoon	5ml	Marjoram
		Water to cover

Recipe Instructions

Wash and pick over beans; put in mixing bowl. Cover with cold water and soak overnight.

Next morning, put beans and water into Dutch over and bring to boil; reduce heat. Cover and simmer 1 hour.

Stir in remaining ingredients; cover and simmer 3 hours or until tender.

Add more water if necessary.

Source:
Tom Solomon

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