Cowboy Pinto Beans

Perhaps your new favorite bean dish:

Rinse and pick the beans. Score the cured meatwch a few times up to but not through the pork rind.

Place all ingredients – except salt – in a casserole form, bring to a boil, then turn down to lowest heat and simmer. Cover and simmer gently over low heat. Occasionally stir the beans loose from the bottom.

If the dish seems too dry, add a tiny bit of water.

Cook until tender, at least 2 hours. When the beans are soft (not mushy) and still have their give, they are cooked. Add the salt at the end.

Soak: Dried beans cook faster if they have been soaked. Cover the beans sufficiently with water, soak for one night, drain and make according to the recipe. Never! cook the beans in the soaking water.

An abbreviated procedure for soaking for one night: cover the beans with water, bubble, cover and rest for 1 hour. Drain and make as usual.

People in areas with hard water may do their beans until the cows come into the barn and the beans are still hard or possibly undercooked evenly. If this problem occurs, a quarter tsp of baking soda in the cooking water form and you have 1 less problem.

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