IDAHO BUCKAROO BEANS

Idaho Buckaroo Beans image

Number Of Ingredients 12

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1 pound (2 cups) pink, red, or pinto beans, soaked overnight in 6 cups water
1/2 pound smoked ham, salt pork, or slab bacon, cut up
1 large onion, coarsely chopped
2 garlic cloves, sliced
1 small bay leaf
2 cups solid-pack or fresh-peeled tomatoes
1/2 cup chopped green pepper
2 teaspoons chili powder
2 tablespoons brown sugar
1/2 teaspoon dry mustard
1/4 teaspoon crushed oregano leaves
salt (optional)

Steps:

Drain beans and add fresh water to 2 inches above beans. Add meat, onion, garlic, and bay leaf. Heat to boiling and cover tightly. Cook over low heat for 1 1/2 hours or until beans are almost tender. Add all remaining ingredients, except salt, and more water if necessary. Simmer, uncovered, for 2 hours, stirring once or twice. Taste and add salt, if necessary. There should be enough liquid left on the beans to resemble a medium-thick gravy. If desired, the beans may be baked, covered, at 325° after the first step is completed. Note: Long, slow cooking helps to give a rich, full flavor. May be made ahead and refrigerated, then reheated, even on a barbecue grill.

Nutrition Facts : Nutritional Facts Serves