Glad I opened this thread. Outstanding as always - gotta love the hanging pig's arse in flames :mrgreen: I'd love to get my hands on a recipe for those cowgirl pintos - pretty please? :wink:
tk, this is how I make the beans...
I sort, then soak dried pintos in cool water overnight, drain and add fresh water to cover.
Let them simmer on low all day..
Then about half way through I add smoked meat (any kind will do), onion, garlic, red pepper flakes, 1 bay leaf, and a couple pinches of oregano and thyme, kosher salt and cracked black pepper.......
I add the salt after the beans have become tender.
Made a skillet of jalapeno cornbread, with minced onion, whole corn and chopped jalapenos.....
The pintos with jalapeno cornbread...
I like them spicy.. with either lots of red pepper flakes or minced jalapenos.
:lol:... the flaming pig hind end was kinda interesting.