2 lbs dried pinto beans
1/2-lb pork belly or 2 or 3 smoked ham hocks
1/2-lb ham—diced
1/2-cup chorizo (Mexican sausage)—casing removed and crumbled
6 slices fried bacon—chopped or crumbled
5 Roma tomatoes or 3 large slicing tomatoes—chopped
1 medium onion—chopped (delete or less if desired)
1/2-cup cilantro—finely chopped
4 cloves garlic—whole
6 jalapeño peppers—finely sliced (serrano peppers optional—hotter)
2 tablespoons cornstarch
1 small green pepper—chopped (optional)
1 tomatillo (Mexican husk tomato)—chopped (optional)
Salt to taste (not much)
And some folks are happy with a can of generic brand pork ’n’ beans, especially sad when you consider that back in Bud’s time, canned pork and beans were actually chock full of pork, not today’s single half-inch cube.
About the Author
Gordon Rottman lives outside of Houston, Texas, served in the Army for twenty-six years in a number of “exciting” units, and wrote war games for Green Berets for eleven years. He’s written over 120 military history books, but his interests have turned to adventurous young adult novels—influenced by a bunch of audacious kids, Westerns owing to his experiences on his wife’s family’s ranch in Mexico, and historical fiction focusing on how people really lived and thought—history does not need to be boring.
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