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Western Bean Stew

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  Dried pinto beans 1 Pound (2 Cups)
  Ham bone 1
  Salt 1 Teaspoon
  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.
Reduce heat.
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.

Recipe Summary

Side Dish

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