*  Exported from  MasterCook  *
 
                              Hot Cowboy Beans
 
 Recipe By     : The Only Texas Cookbook
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Beans
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        dried pinto beans
      1/2  pound         salt pork, slashed into a fan shape
      1/2                to 1 pound leftover ham, hamhock, or
                         bacon
    2      medium        onions -- coarsely chopped
    2                    to 3 jalapenos, canned or fresh seeded -- finely choppe
 d
    1                    to 3 fresh green chilies -- seeded and chopped
    1      tablespoon    worcestershire sauce
      1/2                (3 oz.) bottle of chili powder
                         salt to taste
 
 Pick over beans for rocks; wash and soak overnight.  Next morning, cook in
 soaking water.  Add remaining ingredients and enough fresh water to cover
 the beans by about 2 inhces.  Bring to boil, then reduce heat and simmer.
 For 3 days stir and inhale the marvelous aroma from time to time.  Turn fire
 off at night.  Keep covered at all times.  Watch water; you may have to add
 a little as you go along.  Of course you can eat these beans the first day,
 but here’s the way the cowboys did it:  They ate a few the first day.  Let
 them cool at night.  Cooked them the next day and them again.  By the third
 day they were rubbing their bellies and saying they sure as hell wished
 they'd waited, 'cause the beans was just getting' good.
 
                    - - - - - - - - - - - - - - - - - -