Western Bean Stew
|Dried pinto beans||1 Pound (2 Cups)|
|Hot pepper sauce||1⁄8 Teaspoon|
|Bacon fat/Lard||1⁄2 Cup (8 tbs)|
|Onion||1 Large, chopped|
|Chopped garlic||1 Clove (5 gm)|
|Tomatoes/1 1/4 cups canned whole tomatoes||4 Medium, chopped|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Ground marjoram||1⁄2 Teaspoon|
|Chili powder||1 Tablespoon (Adjust Quantity As Per Taste)|
In deep kettle, soak beans overnight in cold water to cover.
The next day, add ham bone, salt, and hot pepper sauce.
Bring to a boil.
Simmer, covered, for about 1 hour or until beans are tender.
Drain beans and reserve liquid.
When beans are almost tender', heat bacon fat in large skillet.
Add onion and garlic and cook until golden.
Add tomatoes, parsley, 1 cup of the reserved bean liquid, marjoram, and chili powder.
Taste for seasoning; if necessary, add a little more salt.
Cook, covered, over low heat, stirring frequently, for about 45 minutes.
Combine skillet contents with beans.
Simmer, covered, over low heat for 15 more minutes.
Remove ham bone before serving.