THE LAST APPRENTICE
VEGETABLES
COWBOY BEANS ("DAMN GOOD BEANS!")
My friends Jon Allsop and Captain Richard Friedman named these beans "Damn Good Beans" one season on our run from Bellingham, WA up the inside passage to Alaska. Just before serving it is important to adjust the seasonings.
INGREDIENTS:
| Pinto Beans |
1 lb. sorted, cleaned |
| Ham Hock or Salt Pork |
1/2 lb. |
| Yellow Onion |
1 1/2 Cup - diced |
| Chipolte Sauce or Paste |
2 Tablespoon |
| Fresh Garlic |
4 Tablespoons |
| Cumin, ground |
3 Tablespoons |
| Dark Chili Powder |
2 Tablespoons |
| Canned Stewed Tomatoes |
1 Can |
| Bay Leaf |
2 each |
| Thyme, dried |
1 Tablespoon |
| Ham Base |
3 Tablespoon |
| Fish Sauce |
2 Tablespoon |
| Water |
12 Cups |
DIRECTIONS:
Clean and sort beans. Cover beans with water in a heavy stock pot and bring to a boil. Remove from heat and let cool for 1 hour. Drain water off beans.
While beans are cooling, diced onion, salt pork (if using) and garlic. Brown Salt Pork (if using) in skilled till brown and/or saute onion and garlic for a few minutes to bring out flavor.
Combine all ingredients with beans in heavy stock pot and cook over high heat till beans are tender (approximately 3-4 hours), adding more water if necessary. I usually reduce the heat during the last half hour of cooking and stir frequently. Adjust seasonings and serve.
W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
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