Bar-B-Que Bean Recipe
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Clean, wash & drain 2 ½ Lbs. of pinto, pink or black turtle beans. Place in an 8 Qt. kettle with 3 Qts. of water & 5 Tbs. of baking soda. Bring to a boil for 10 minutes, let soak for 10 minutes, drain & rewash. Add 3 Qts. of water and 2 Tbs. of Santa Maria BBQ Salt. Again bring to a boil, lower heat and let simmer until beans are tender but firm. While beans are simmering, cut ½ Lb. of bacon or salt pork into small pieces and render in a large skillet. Add 3 large diced onions, 2 large diced bell peppers, 2 fine chopped garlic cloves, 2 Tbs. of chili powder & 2 Tbs. of Santa Maria BBQ Salt. Cover and simmer, stirring occasionally, until onions & peppers are medium soft.
Place in a large kettle with 4 cups of tomato sauce (2-14 Oz. cans) and continue simmering. Using the same skillet, start frying 1 Lb. of lean ground beef. Add 2 Tbs. of chili powder & 1 Tbs. of Santa Maria BBQ Salt. Turn & chop the meat until it is granular when well done but not browned. Add the meat to the sauce and continue to simmer. Drain the cooked beans and add back 2 cups of the bean stock (Make up with water if necessary). Add the meat sauce to the beans and let simmer until beans are soft but not mushy. This recipe makes 4 or more Qts. Of BAR-B-QUE BEANS which will serve at least 12 people as a main dish and 24 people as a side dish for barbecued beef, foul or fish. Freeze the leftover beans. They are actually improved when thawed & reheated.