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Try the FIND at page top for beans and you should get all our discussions from the past,rather than the couple of us that might be logged in today.It may take a while for the group to happen by.

Jeff Wheeler[Big Wheel] has a pinto recipe that has been used by many comp cooks in TX and many of us around the country.It works well and you can adjust it.

Bigwheel's Beans

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. If you aint into heat too strong..use only half a can of the tomaters.

Smokin's has been well received ,as mentioned.

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