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

Corn chips

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.)

Lompoc Valley Seed & Milling

524 West Ocean Avenue

Lompoc, CA  93436

OPEN to the Public: Mon-Fri. 9:00 am - 5:00 pm


Lompoc Valley Seed & Milling has been owned and operated 

by the Campbell Family since 2006.