2 lb pinto beans
1/2 lb smoked bacon
1/2 lb salt pork
2 medium tomatoes -- contadina
1 italian
2 tsp ground cumin
2 tsp chili powder
1 tsp ground garlic or 4 pods
1 crushed fresh garlic
2 large jalapeno peppers
1 salt to taste
A Recipe for
Texas Cowpoke Pintos
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
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This Recipe for Texas Cowpoke Pintos is one of thousands in the Recipes-to-go Bean Cookbook.
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| Elsie de Wolfe (Lady Mendl) |
This is a recipe for Texas Cowpoke Pintos from the recipe cookbook of Recipes-to-go (Bean)
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Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
Wash beans thoroughly, and discard any bad ones or rocks! Place beans
in pot and cover with water. Bring to the boil. Pour out water.
Return beans to the pot and add fresh water to cover 2 to 3 inches
(for thicker sauce use 2 inches). Add all other ingredients except
salt. Bring to the boil again and reduce to simmer. If done in a
crock pot it will take 8 to 10 hours. On the stove, it will take
about 6 hours. Season with salt the last hour if needed, and continue
cooking till done. Makes about 10 servings. Can freeze, and use later
for frijoles refrito.
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Serves: 8
Texas Cowpoke Pintos Recipe brought to you by Recipes To-Go