Serves: 9
Total Calories: 112

1 pound (2 cups) pink, red, or pinto beans, soaked overnight in 6 cups water
1/2 pound smoked ham, salt pork, or slab bacon, cut up
1 large onion, coarsely chopped
2 garlic cloves, sliced
1 small bay leaf
2 cups solid-pack or fresh-peeled tomatoes
1/2 cup chopped green pepper
2 teaspoons chili powder
2 tablespoons brown sugar
1/2 teaspoon dry mustard
1/4 teaspoon crushed oregano leaves
salt (optional)

Drain beans and add fresh water to 2 inches above beans. Add meat, onion, garlic, and bay leaf. Heat to boiling and cover tightly. Cook over low heat for 1 1/2 hours or until beans are almost tender.

Add all remaining ingredients, except salt, and more water if necessary. Simmer, uncovered, for 2 hours, stirring once or twice. Taste and add salt, if necessary. There should be enough liquid left on the beans to resemble a medium-thick gravy.

If desired, the beans may be baked, covered, at 325° after the first step is completed.

Note: Long, slow cooking helps to give a rich, full flavor. May be made ahead and refrigerated, then reheated, even on a barbecue grill.

Nutritional Facts:

Serves: 9
Total Calories: 112
Calories from Fat: 34

More Recipes from the Best of the Best from the Plains Cookbook Cookbook:
Roasted Potatoes
Ruth’s Smashed Potato Bites
Heavenly Sour Cream Potatoes
Flathead Lake Monster Potatoes
Microwave Scalloped Potatoes
Easy au Gratin Potatoes
Puffy Coated Onion Rings
Caramelized Onion Tarts with Gorgonzola Sauce
Honeyed Onions
Microwave Creamed Onions
Spinach Casserole
Spinach and Feta Pie
Zucchini Pie
Impossible Garden Pie
Bountiful Stuffed Squash
Baked Cabbage
Nebraska Corn Pie
Triple Corn Casserole
Corn Casserole
Fresh Vegetable Medley with Parmesan-Lemon Sauce
Zippy Glazed Carrots
Fun Lady’s Tomato Pie
Asparagus Casserole
Pop’s Pepper Poppers
Garlicky Green Beans with Mushrooms
Barbecued Green Beans
Baked Bean Casserole
Chuck Wagon Bean Pot
Cowboy Beans
Firehole Beans
Idaho Buckaroo Beans