2 |
lbs. dry pinto beans; soaked overnight |
2 |
yellow onions; diced |
10 |
cups hot water |
8 |
cloves garlic; minced |
24 |
oz. (3 cups) Coca-Cola |
1 |
lb. smoked sliced bacon; cut into 1" pieces |
3/4 |
cup catsup |
6 |
Tbs. chili powder |
1/4 |
cup Worcestershire sauce |
3 |
serrano peppers; minced |
1/4 |
cup Heinz 57 steak sauce |
4 |
tsp. toasted caraway seeds; ground |
1 |
(30 oz.) can whole tomatoes |
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Add all ingredients to a 12" deep Dutch oven. Bring to a boil using 18-20 briquettes bottom stirring beans frequently. Cover beans and continue to simmer using 6-8 briquettes bottom and 12-14 briquettes top for 2-3 hours. Stir beans from the bottom up every 15 minutes. Add additional water
if beans begin to dry out. Beans should be soft but not mushy and just a bit soupy.
Serves: 8-10
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