1 pound dry Pink Beans
3 pounds pork roast
½ cup chopped onion
2 cloves garlic, minced
1 Tablespoon salt
2 Tablespoons chili powder
1 Tablespoon cumin
1 teaspoon oregano
1 can (4 ounces) chopped green chilis
Sort and rinse beans. Put all ingredients except corn chips in Dutch oven, an electric crockery cooker or heavy kettle. Add 7 cups water.
Cover and simmer about 5 hours, or until roast falls apart and beans are done. Uncover and cook about ½ hour to desired thickness.
Serve with corn chips and pass condiments for choice of toppings: (chopped tomato, avocado, onion, shredded lettuce, grated cheddar cheese, taco sauce or other hot sauce.)
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