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| |
| 2 cups |
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dried pinto beans |
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| 1 cup |
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chopped onions |
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| 1/4 lb |
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salt pork, diced (1 cup) |
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| 1 |
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clove garlic, minced |
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| 2 tsp |
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salt |
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| dash |
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pepper |
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| 1 1-lb |
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cans (4 cups or 1 quart) tomatoes |
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| 3/4 cup |
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diced green pepper |
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| 6 |
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drops bottled hot pepper sauce (Tabasco) |
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| 1 Tbs |
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sugar |
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| Cover beans with water; soak overnight. Do not drain. Add onion, salt pork, garlic, and pepper. Cook covered over low heat 2 hours. Add tomatoes, green peppers, hot pepper sauce, and sugar. Cook covered, for 3 more hours. Serve over squares of corn bread. |
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| Recipe Source |
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Source: Paula ARG Kernachan
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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