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Show FAMILY WEEKLY COOKBOOK Three op-of-the-Range Specialities Buckaroo Beans 2 cups (1 Ib.) dried pinto | or red beans 6 cups water 2 medium-sized onions, thinly sliced 2 large cloves garlic, thinly sliced 1 small bay leaf 1 teaspoon salt ¥Y, Ib. salt pork, slab bacon,or smoked ham 1 can (1 tb.) whole tomatoes Y cup coarsely chopped green pepper 2 tablespoons brown sugar. 2 teaspoons chili powder Y, teaspoon dry mustard Y% teaspoon crushed oregano or cumin 1, Wash beans, drain, and place in heavy kettle or saucepot. Add the water and bring rapidly to boiling. Gradually add the beans-so-that-boiling does not stop; boil 2 min. and remove from heat. Set aside covered-1-hr.(if-desired, pour the water over the washed beansin kettle, cover, and Jet stand overnight. Do not drain.) 2. Stir in the onion,garlic, bay-leaf,-and_salt.(If-salt pork is used add salt later.) 3. Wash salt pork thoroughly. Slice through pork or bacon twice each way not quite to the rind. Cut |