She Strengthens

Cowboy-Approved Pinto Beans with a Twist

Get ready to saddle up and taste the Wild West with these mouth-watering pinto beans, infused with the perfect blend of spices and a hint of Worcestershire sauce. It’s a recipe that’s sure to please even the most discerning cowpoke.

The Secret to Tender Beans

Soaking beans can be a chore, but Julia Child’s method makes it a breeze. Simply cover them with water, boil for 2 minutes, then let them sit for an hour. Drain and cook as usual, and you’ll be rewarded with tender, flavorful beans.

Gather ‘Round, Partners!

This recipe serves 6-8, making it perfect for a ranch-hand gathering or a family dinner. Here’s what you’ll need:

• 1 pound dried pinto beans, debris removed and soaked overnight
• 1/4 pound salt pork
• 8 cups water, plus more as needed
• 1 (14-ounce) can whole tomatoes with juice
• 4 garlic cloves, crushed
• 1 large onion, chopped
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 2 jalapeño chile peppers, seeded and chopped
• 1 tablespoon Worcestershire sauce
• 1 cup barbecue sauce or ketchup
• 1 teaspoon kosher salt

Let’s Get Cooking!

Wash and pick over the beans, removing any wrinkled or shrunken ones. Make several cuts into the salt pork, being careful not to cut through the rind. Then, combine all the ingredients in a heavy saucepan or Dutch oven. Bring to a boil, then reduce the heat to a low simmer. Cover and cook slowly, stirring occasionally and adding water as needed. After at least 2 hours, the beans should be soft but still hold their shape. Serve hot, and get ready for a rootin’-tootin’ good time!

The Perfect Blend of Flavors

What sets these beans apart is the unique combination of spices and sauces. The Worcestershire sauce adds a tangy, savory flavor, while the barbecue sauce or ketchup gives it a sweet and smoky twist. And let’s not forget the jalapeño peppers, which add just the right amount of heat. It’s a flavor profile that’s sure to please even the most discerning palate.