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5 pounds dried red or pinto beans
1 1/2 gallons boiling water
40 ounces bacon, 1-inch cubes
cold water, to cover
3 chili peppers (3 to 4)
2 quarts canned tomatoes
8 ounces onions, sliced
2 cloves garlic, chopped
1 ounce salt (1 1/2 tbsp)
1 tablespoon black pepper
few grains cayenne pepper
Servings: 50
1. Wash beans. Add boiling water. Cover and let stand for 1 hour or longer.

2. Add bacon to beans. Add water to cover. Cook slowly until tender, about 1 hour.

3. Soak chili peppers in warm water. Remove and discard seeds. Add pods to beans.

4. Add tomatoes and other seasonings. Cook slowly in kettle an additional 2 hours, or pour into a 12x20x4-inch baking pan and bake at 300°F for 2-3 hours.


Yield: 1 pan 12x20x4 inches

Notes: If chili peppers are not available, 1 oz chili powder may be substituted.

Two No. 10 cans red beans may be substituted for dry beans. Reduce baking time to 1-2 hours.
 
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