I know this will be old hat for most of you and there is probably a recipe like this already on the forum but I thought I might post it anyway. In South Texas baked beans aren't as common as elsewhere. When we make beans this is usually the type made. My 17 year old aunt put the "bean juice" into my baby bottle and I have been hooked since. Maybe a newcomer might be interested. Give em a try. Hope you like em. Can't beat beans and cornbread! Keep smokin!
1 lb. - DRIED PINTO BEANS
6 or 8 - SLICES SMOKED BACON (OR SAME AMOUNT OF SALT PORK)
1/2 med. - ONION – CHOPPED
1 lg. CLOVES - GARLIC – MINCED
1 tsp. – SALT
1/2 tsp. - BLACK PEPPER
1/2 tsp. - GROUND CUMIN
1 tbs. - PICANTE SAUCE (OR 1/2 JALAPENO – CHOPPED . OR ADD BOTH) – OPTIONAL
1/2 tbs. - GEBHARDTS CHILI POWDER
1/2 tsp. CELERY SALT
1/2 tsp. OREGANO
PICK ROCKS AND DIRT FROM BEANS. PLACE BEANS IN LARGE POT AND COVER WITH 2 INCHES TAP WATER. SOAK FOR 6 TO 8 HOURS. DRAIN AND RINSE BEANS. IN LARGE POT FRY BACON (OR SALT PORK) UNTIL ALMOST COOKED ( YOU WANT TO RENDER THE FAT ). ADD ONION AND GARLIC AND STIR FRY UNTIL ONION IS CLEAR. ADD BEANS AND REMAINING INGREDIENTS. COVER WITH 1 INCH OF WATER (DISTILLED WATER COOKS BEANS FASTER). STIR WELL. BRING TO RAPID BOIL. REDUCE HEAT, STIR WELL, COVER AND SIMMER UNTIL BEANS ARE TENDER. STIR EVERY 10 TO 15 MINUTES. TASTE FOR SEASONING. CONTINUE TO BOIL TO THICKEN BEANS IF YOU LIKE. SALT PORK GIVES A DIFFERENT TASTE TO BACON. I LIKE EITHER.