Bigwheels Prize Winning Pintos (updated 7/5/02)


2 lbs dry pintos
1/2 lb salt pork
1 chopped onion
4 or 5 fresh garlic cloves
1 or more fresh japs seeded and deveined
*1 can extra Hot Rotel Tomatoes with Habs
   (use 1/2 can if you aint into too much heat)
1 T. dry mustard
3 T. chili powder (I like to mix and match Gebhardts, Ancho, and Chimaya or
whatever else I got laying around)
1/2 t. black pepper
1/2 t. white pepper
salt

     Wash and sort pintos and cover with water by at least 2" in a big stew
pot.  Let em soak for an hour, drain and replace the water. Add the salt
pork and bring to a rapid boil without the lid.  When they get to boiling
put on the lid and reduce heat to a simmer.  While the beans are cooking run
the onion, japs, garlic, and Rotel Tomatoes through a food processor,
reduce to mush and set aside.   When the beans start to tender up a little
add the chili powders,  dry mustard, dry peppers and continue to simmer.
Bite into a bean occasionally and when you are "SURE" the beans are as
tender as you want add the reserved mushed veggies and a litte salt.  Cook
another 20-30 min or so checking for salt every few miniutes and adding more
if it needs it.  Add water anywhere along the way if they get too dry.  If
you want some smoke flavor set them in the coolest part of the pit without a
lid for at least a couple of hours early in the cooking process..such as
right after you get them to a rapid boil.  Hope this helps.

bigwheel



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Hey Gaupo..think I posted this one not too long back..but cant find it right now. Thanks for the vote of confidence Brad. Aint never been accused of being an exspurt before:) Seems like it usually go something like this. 


2 lbs washed pintos
1/3 lb salt pork..few strips bacon..or pork hock
1 onion
2 split japs or serrano peppers
3-4 garlic cloves
1 T. dry mustard
1 T. wooster sauce
3 T. chili powder 
1 can extra Hot Rotel Tomatoes with Habs
salt and pepper to taste

Cover beans with 2" of water and soak 1 hr. Drain and refill to same level. Add the salt pork and bring to a rapid boil. Reduce heat and put on the lid. Simmer till nearly done but not quite then add the other stuff. Once you add the tomatoes they dont tender up any more. Add water anywhere along the way if they get too dry. Veggies can be chopped..purreed or floated. Not sure on the crockpot deal..may take a little less water. If you aint into heat too strong..use only half a can of the tomaters. 

bigwheel

x=x=x=x=x

A variant of this got rave reviews on New Years using dry black eyes. Fresh
ones be even better I would guess but not take as long to cook.

Bigwheel's World Famous Top Secret Hoppin John (Revised 02-01-01)

1 1/2 lb dried black eyed peas (de-rocked and washed)
2 ham hocks
3 Knorr Chicken Bullion Cubes
1 large chopped onion
1/2 chopped bell pepper
1 stalk chopped celery
2-4 garlic cloves
1 bay leaf
1 t. thyme
1-2 chopped fresh japs (optional if you want some heat)
1 cup Uncle Bens Quick cooking rice
2 T. Canola Oil
Salt and pepper to taste (watch the salt cause the bullion has a bunch)

Brown up the hocks in the oil in a big stew pot. Add the onions, celery,
japs,  bell pepper and sautee till the onions turn translucent. Fill the pot
about 2/3 full with water then add the boullion, bay leaf, thyme and garlic.
Simmer with a lid till the hocks are tender, about 2 hours. Add the peas and
simmer till tender..about an hour..maybe less. Remove and discard the
Bay Leaf. Remove the hocks..cool, skin, chop then return meat to the pot.
Add the rice and continue simmering till the rice gets done. Add water
anywhere along way if it gets dry.


bigwheel



