Cowboy Pork And Beans
Beans have an important place in early American history. A mainstay in the diets of the cowboys, beans live on as a modern favorite in the form of this delicious one-pot supper.
4 strips bacon, diced
3 tablespoons vegetable oil
2 pounds lean pork, cubed
2 cups chopped onions
3 large cloves garlic, minced
3 tablespoons chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper (or to taste)
1 teaspoon salt (or to taste)
1 teaspoon Worcestershire sauce
1 28-ounce can tomatoes, chopped (with juice)
1/2 cup water
1 48-ounce jar Randall Pinto Beans, drained and rinsed
Hot pepper sauce, if desired
In a heavy dutch oven (or large skillet with lid), brown the diced bacon. Remove with a slotted spoon to a side dish.
Pour off the bacon fat. (Do not rinse the pan.)
Add the vegetable oil to the pan and heat.
Stir in the pork cubes and brown, stirring occasionally.
Stir in the onions, garlic, chili powder, cumin, cayenne pepper and salt. Cook over high, stirring, for 5 minutes.
Add the Worcestershire sauce, tomatoes and water.
Cover tightly, bring to a boil and simmer for 1 hour.
Stir in the beans. (Add more water, if necessary.) Cover and cook 30 minutes longer.
Return the bacon to the dish.
Taste and correct the seasonings.
Serve with cornbread or warmed, fresh corn tortillas. Pass the hot sauce.
10 servings