Cowboy Pintos
COWBOY PINTO’S
3 C. Dried Pinto Beans-sorted and washed
6-8 C Water –(enough to cover + 2 inches)
1 Yellow Onion – Chopped
3 Lg Toes of Garlic – coarsely chopped
1 Ham Shank –(of good size)
1 ½ t. Salt
½ t. Each: Chili powder, Dry Mustard, Thyme
2 t. Tomato Bouillon
2 Bay leaves
*For spicy Add a good pinch of crushed chili peppers OR a couple sm. Anaheim’s. OR chopped jalapeno
In Dutch pot, put beans and cover with water, leaving about 2 inches above the beans. Add onion, garlic, ham shank and seasonings and bring to a boil. Reduce heat and simmer about 1 hour. Remove Bay leaves and shank let cool. Discard bay leaves. Remove meat from cooled shank bone and add to beans, cook another ½ hour or till beans are tender and the meat has blended well.
Serve with biscuits or cornbread.
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