Mexican Border Beans

Recipe Ingredients

4 lbs	1816g / 64oz	Pinto beans, pick and wash
16 oz	454g	Coca cola - (or beer)*
4 teaspoons	20ml	Ground mustard*
4 tablespoons	60ml	Mineral oil* water to cover beans*
1 lb	454g / 16oz	Salt pork - chopped fine wash and trim rind
12		Garlic - chopped fine
1 teaspoon	5ml	Oregano and
36		Chilepetin peppers - mash together
4		Yellow onions - minced (large)
2		Tomatoes squeezed
4 teaspoons	20ml	Salt or to taste

Recipe Instructions

*Ingredients do not effect the flavor of the beans, but they do take out the gas for most people.

Soak the beans, covered in water, overnight.

Drain beans and cover with fresh water an inch or more. Bring to boil over high heat. Lower heat and simmer uncovered. After the first hour add salt pork.

Second hour: Add garlic.

Third hour: mash chilepetin with salt. Chief adds 45-50 when not having company--50 is too hot for most.

Fourth hour: Add onion.

Fifth hour: Add tomatoes and salt.

Cook 15 minutes. They are ready to eat most likely but can simmer for hours. Some of the beans must come apart to thicken the liquid. Stir often to prevent sticking or burning. These freeze well and taste better after reheating.

Chief Dodson says not to pay much attention to the clock, the person who gave him the recipe didn't have a clock.

He encourages us to experiment as beans are fun. If you want to substitute for the salt pork, use bacon, ham hock, bacon grease, or cracklins (process in a blender or processor). You can use fried pork skins. Chief Dodson cooks his best beans in a clay pot and uses a cast iron pot when camping. During the depression many would have starved without pinto beans to eat. They continue to be a food we love.

Source:
The Eyes of Texas Cookbook, 1987, p. 132

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.