To cut the spiciness, seed the jalapeño before adding it to the beans; garnish the dish with sour cream and chopped cilantro.
Recipe information
Yield
Serves 6
Ingredients
1 pound dried pinto beans
1 1-pound fully cooked center-cut ham slice, cut into 1/2-inch cubes
1 1/4-pound piece salt pork, rind scored in crisscross pattern
1 large onion, chopped
6 tablespoons chili powder
2 garlic cloves, minced
1 jalapeño chili, minced
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce (such as Tabasco)
1 bay leaf
Preparation
Step 1
Place beans in heavy large Dutch oven. Add enough water to cover by 3 inches. Boil 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain.
Step 2
Return beans to Dutch oven. Add enough water to cover by 2 inches. Add all remaining ingredients. Bring to boil. Reduce heat to medium. Simmer until beans are tender and liquid thickens, stirring frequently, about 3 hours.
Step 3
Discard salt pork and bay leaf. Season beans with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) Ladle into bowls and serve.
