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Add a photoServings: 12
Ingredients
- 3 lb dry pinto beans
- 1/4 lb salt jowl
- 1 lrg onion, diced
- 5 tsp chili pwdr
- 8 tsp paprika
- 3 tsp black pepper
- 5 tsp salt
- 1 tsp granulated garlic
Directions
- Pick rocks from dry beans. Wash. Let beans soak in water in refrigerator overnight. Cut the salt jowl into small pcs, about twice the size of a bean. Dice the onion about the same size. Combine the beans, salt jowl and onion into a large pan. Be sure to cover the beans with 3 - 4 inches of water. Add in the remaining ingredients. Cook slow for approximately 3 hrs. Test for doneness by mashing a bean or possibly two. If the beans are soft, turn off the fire, cover and let sit for 1 hour. Add in water when needed, keeping the water level about 3 - 4 inches above the beans.
- Serves approximately 25 people.
- Bobby Platt Sammie's Bar-B-Q Ft. Worth, Texas
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 12 servings | |
| Calories 408 | |
| Calories from Fat 16 | 4% |
| Total Fat 1.79g | 2% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 995mg | 41% |
| Potassium 1659mg | 47% |
| Total Carbs 73.86g | 20% |
| Dietary Fiber 18.8g | 63% |
| Sugars 3.15g | 2% |
| Protein 24.85g | 40% |
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