Anonymous Tue May 23 19:36:50 2006

3 pounds smoked pork shoulder/butt or brisket -- about

1 pound dry pinto beans

7 cups water -- (I used beef stock)

1/2 cup chopped onion

4 minced garlic cloves

1 tablespoon salt -- (I omitted)

4 tablespoon good chili powder

2 tablespoon cumin seed powder

2 tablespoon oregano or Italian spice medley

4 ounces or 1 can green chili peppers -- chopped

Put everything but the meat in a big heavy kettle and simmer for 5 hours or until the beans

are done. Chop or pull the meat into bite-sized pieces and add to the kettle. Continue to

simmer another hour or until the desired thickness is achieved. This is very simple to

make, and delicious as a main course over white rice. Note: If you just want beans,

obviously just leave out the meat and serve it on the side. Note #2: Yes, you can put the

beans in a pot on the smoker. I would use a wide shallow pan of sorts so more beans are

exposed to the smoke. You won\'t have to open the pit often to stir. Leave then in there for an

hour or so. Posted to BBQ List by Jeff Lipsitt on Feb 5, 1998