Recipe - Chuck Wagon Beans

2 pound Dry pinto beans (about 5
cups)
Water
One half pound Salt pork; cut in chunks
(optional)
2 teaspoon Salt (up to 5)
One fourth teaspoon Black ground pepper

Search beans for toothbreaking pebbles. Wash beans well with water to
remove dust and soak overnight in plenty of clean water or cover beans with
boiling water, cover with a lid and let stand 1 hour to soak. Place beans
in large Dutch oven, cover with additional water, add salt pork, cover and
cook over bed of very hot coals. Kindling may need to be added to coals to
start beans boiling. After beans start to boil, cook beans covered over low
to medium hot coals. When beans are soft, add salt and pepper to taste,
cover and let simmer until ready to serve.

*If salt pork is used, less salt is needed. If salt pork is not used, add 1
teaspoon of bacon drippings or other fat per cup of dried beans to prevent
foaming and add flavor.

Posted to recipeludigest Volume 01 Number 262 by James and Susan Kirkland
kirkland@gj.net on Nov 16, 1997