Recipes

[b][size=150]Cowboy Beans[/size][/b]
Robb Walsh
[b]
Ingredients:
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1 pound dried pinto beans (2 cups)
1/4 pound salt pork (I used cured pork jowl from Triple S Farm)
2 to 3 garlic cloves, lightly crushed
1 tablespoon Homemade Chili Powder
Salt

[b]Preparation:[/b]

Sort the beans to remove any stones or grit and rinse in a colander. Cut the salt pork into thin slices. Place the beans, garlic, and salt pork in a pot with 8 cups water, bring to a boil, and cook over low heat for 6 hours, or until the beans are tender, stirring occasionally so that the beans cook evenly. Add water as necessary to maintain an inch of water above the beans. Season when tender with the chili powder and salt. Makes 6 cups cooked beans and 4 cups bean broth

[b]Slow-Cooker Cowboy Beans: [/b]
Cook for 2 hours on high and 6 hours (or longer, if desired) on low. Add water as necessary.



[b][size=150]Homemade Chili Powder[/size][/b]
Robb Walsh

[b]Ingredients:[/b]

1 cup Ancho Powder (or guajillo, pasilla, or chile pequin powder), made from dried chiles, as described above
1 teaspoon dried Mexican oregano
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin

[b]Preparation:
[/b]
Combine all ingredients in a small mixing bowl and stir until thoroughly blended. Store the chili powder in an airtight container.