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BAR-B-QUE BEANS: Clean, wash & drain 2 ½ Lbs. of pinto, pink or black turtle beans. Place
in an 8 Qt. kettle with 3 Qts. of water & 5 Tbs. of baking soda. Bring to a boil for 10
minutes, let soak for 10 minutes, drain & rewash. Add 3 Qts. of water and 2 Tbs. of Santa
Maria BBQ Salt. Again bring to a boil, lower heat and let simmer until beans are tender
but firm.
While beans are simmering, cut ½ Lb. of bacon or salt pork into small pieces and render in
a large skillet. Add 3 large diced onions, 2 large diced bell peppers, 2 fine chopped
garlic cloves, 2 Tbs. of chili powder & 2 Tbs. of Santa Maria BBQ Salt. Cover and simmer,
stirring occasionally, until onions & peppers are medium soft. Place in a large kettle
with 4 cups of tomato sauce (2-14 Oz. cans) and continue simmering. Using the same
skillet, start frying 1 Lb. of lean ground beef. Add 2 Tbs. of chili powder & 1 Tbs. of
Santa Maria BBQ Salt. Turn & chop the meat until it is granular when well done but not
browned. Add the meat to the sauce and continue to simmer.
Drain the cooked beans and add back 2 cups of the bean stock (Make up with water if
necessary). Add the meat sauce to the beans and let simmer until beans are soft but not
mushy.
This recipe makes 4 or more Qts. Of BAR-B-QUE BEANS which will serve at least 12 people as a
main dish and 24 people as a side dish for barbecued beef, foul or fish. Freeze the
leftover beans. They are actually improved when thawed & reheated.
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