Recipe - Mexican Border Beans

4 pound Pinto beans; (new crop pref)
pick and wash, soak
overnight
16 ounce Coca cola; (or beer)*
4 teaspoon Ground mustard*
4 tablespoon Mineral oil* water to cover
beans*
1 pound Salt pork; chopped fine,
wash and trim rind
12 lg Cloves garlic; chopped fine
1 teaspoon Oregano and
36 Chilipetines; mash together
4 lg Yellow onions; minced
2 cn (#303) tomatoes squeezed
4 teaspoon Salt or to taste

*Ingredients do not effect the flavor of the beans, but they do take out
the gas for most people.

Drain beans and cover with water an inch or more. Bring to boil over high
heat. Lower heat and simmer uncovered. After the first hour add salt pork.

Second hour: Add garlic.

Third hour: chiipetines mashed with salt. Chief adds 4550 when not having
company. 50 is too hot for most.

Fourth hour: Add onion.

Fifth hour: Add tomatoes and salt.

Cook 15 minutes. They are ready to eat most likely but can simmer for
hours. Some of the beans must come apart to thicken the liquid. Stir often
to prevent sticking or burning. These freeze well and taste better after
reheating.

Chief Dodson says not to pay much attention to the clock, the person who
gave him the recipe didn't have a clock.

He encourages us to experiment as beans are fun. If you want to substitute
for the salt pork, use bacon, ham hock, bacon grease, or cracklins (process
in a blender or processor). You canuse fried pork skins. Chief Dodson cooks
his best beans in a clay pot and uses a cast iron pot when camping. During
the depression many would have starved without pinto beans to eat. They
continue to be a food we love.

Adapted for MM by Norma Wrenn Recipe by Police Chief Warren Dodson (late)
contributed by Geneva Dodson, widow from City of Abilene Employees'
Cookbook 1995 United Way Campaign
Posted to MCRecipe Digest by "M. Hicks" nitro_ii@email.msn.com on Feb 2,
1998