In Texas, we had baked beans at picnics and cookouts. At a barbecue, the beans were never sweet. Call them ranch-style or chili beans, I call these buckaroos. They come from the vaquero tradition, which also gives us the word buckaroo. This recipe takes two days, but it's worth it.
2 pounds dried pinto beans
1 to 2 pounds small pork roast
6 guajillo chiles, or other mild red chiles
6 chiles de arbol, or other spicy dried red chiles
6 cloves garlic, mashed into 3 teaspoons salt
1 tablespoon tomato paste
1 white onion, diced
2 tablespoons cracked black pepper
1 tablespoon cumin
• Dump beans into a large mixing bowl. Cover with water at least two inches above beans. Let stand overnight.
• Preheat oven to 300 degrees. Fill a small saucepan two-thirds from the top with water and bring to a boil. Add chiles and diced onion. Simmer 10 minutes, then turn off heat and cover. Let steep another 10 minutes.
• In a food processor, add rehydrated chiles, onion, garlic paste and a half cup of water from the pot. Blend until smooth and set aside.
• Put roast in a small roasting pan. Pour chile-garlic-onion paste through a sieve into the pan. Using the remaining water from the saucepan, fill the roasting pan until liquid is at least halfway up the roast. If you run out, add broth or water. Add tomato paste. Seal roasting pan with foil.
• Place pork in oven and roast for one hour. Then lower temperature to 225 degrees and slow cook an additional three hours.
• When pork is fork-tender remove from pan, cool and pull apart. Store pulled pork in its juices and refrigerate.
• In a large stock pot, bring 8 cups of water to a boil. Add beans and bring back up to rolling boil.
• Reduce heat to medium and let simmer until beans are soft. This can take an hour to 2 hours, depending on the quality of the beans.
• When beans are soft, add pork and the braising liquid, cumin and black pepper and bring to a boil. Reduce heat to medium low and let simmer with lid placed ajar on pot. The longer it cooks the better the beans will get. Stir periodically, checking to make sure beans aren't burning to the bottom of the pot. Add water if the beans begin to dry out.
• Source: Dave Cathey.
Ingredients provided by Buy For Less