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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Buckaroo Beans Recipe

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This recipe for Buckaroo Beans is from Southern Comfort Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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