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Serves: 12
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2 cups dry pinto beans
10 slices bacon, diced
2 onions, chopped
1 tablespoon bacon drippings
1 green bell peppers, chopped
Hot pepper sauce, to taste
1 tablespoon liquid smoke, hickory flavor
1 tablespoon beef bouillon (powder)
1/4 cup molasses
1/4 cup sugar
1 10-ounce can beef broth
Fire Sauce:
1 16-ounce jar salsa
1 teaspoon liquid smoke
1 dry chipotle pepper
Sort, rinse, and soak beans in water to cover overnight; drain and rinse. Saute bacon until crisp. Add onions and peppers and saute until crisp-tender; drain, reserving 1 tablespoon drippings. Combine all ingredients in pressure cooker; cover with water by 2 inches above level of beans. Lock lid and bring to full pressure. Adjust heat to maintain pressure and cook for 9 minutes. Remove from heat and naturally release pressure. Season to taste with salt. Serve with Fire Sauce on the side.
Fire Sauce:
Steep pepper in boiling water to soften. Mince. Add liquid smoke. Add pepper to salsa a bit at a time until reaches the point where your tongue is SMOKIN'!!!
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