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Buckaroo Beans Recipe

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This recipe for Buckaroo Beans, by , is from Southern Comfort Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katherine Chaffin
Added: Monday, May 5, 2008


1 lb. dried pinto beans
6 c. water
2 medium onions, thinly sliced
1 bay leaf
1/4 tsp. garlic power
1 tsp. salt
1/2 lb. salt pork, ham or bacon
2 tsp. margarine
1 14.5 oz can whole tomatoes
1/2 c. green pepper, coarsely shopped
2 tbsp. brown sugar
2 tsp. chili powder
1/2 tsp. dry mustard
1/4 tsp. crushed oregano or cumin

Saok pinto beans overnight in cold water. Do not drain.

In large pot, add beans to 6 cups water. Stir the onion, garlic, bay leaf and salt into the beans. Bring beans to a boil and add the pork. Stir in 1 teaspoon of the margarine to prevent beans from foaming. Cover and cook slowly for 1 1/2 hours. Stir in tomatoes, green pepper and remaining ingredients. Bring to a rapid boil and reduce heat to low. Cover and simmer for 5-6 hours,
stirring occasionally to prevent beans from sticking . Serve with a bottle of hot sauce on the table!

Personal Notes:
Personal Notes:
This recipe was found in R.C.'s mother's recipe box. When R.C. was growing up, he had beans for dinner at least once a week and still loves them today.




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