I have been craving the beans I used to eat in Mexico. The key ingredient was pig's feet; I asked around and I can't get them here. So I started working on recreating the recipe. I failed many times, but like all great things worth achieving, I knew I needed to persevere. After six attempts, a very smelly house, a mad wife (due to the smell), and a container of Beano later, I have recreated the Mexican bean recipe I have been craving. So with no further delay, I present to you, our faithful readers, my recipe...
1 cup dry pinto beans from your Mormon food storage (re hydrated)
2 jalapenos
1 onion
1 pork steak (the cheapest one you can buy pre-packaged)
(half a package of Bacon if you want)
1 tomato
1 large spoon of minced garlic
sea salt
a hint of oregano
a bit of chili powder
Cook everything but beans in a cast iron skillet or dutch oven (you might need to add some olive oil). Add the beans once that is all cooked. Then add a few cups of water depending on your desire. The Mexicans never had a problem having more people over, they would just add more water to the stew. Heat then eat... with Beano.
Caution: the less water you add the more spicy... oh yeah! Some like it hot.
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It is true that Shawn's final bean creation posted here is his most successful. All 7 versions thus far, however, have been too spicy for me. He says add water to tone it down... I say leave out jalapenos! The flavor is great and he is so proud of himself. He makes beans almost once a week. Thank heavens for Costco-sized Beano. :)
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