1 pound pinto beans
1 1lb. cooked center-cut ham slice, cut into 1/2 inch cubes
1 1/4 pound piece salt pork, rind scored in crisscross pattern
1 large onion, chopped
2 cloves garlic, minced
6 Tbsp chili powder
1 Tbsp Mexican oregano
1 jalapeno, minced
2 tsp Worcestershire Sauce
1 tsp hot pepper sauce (Hold back and taste test first... if you aren't certain you'll like it really spicy.)
1 bay leaf
1 12 oz bottle dark Mexican beer such as Negra Modelo
Salt, to taste (Be sure to taste first!)
Place beans in heavy Dutch oven. Add enough water to cover by 3 inches. Boil two minutes. Remove from heat. Cover and let stand 1 hour. Drain. (Or, soak beans in cold water at least 4 hours and up to 12, then drain.)
Return beans to Dutch oven. Add enough water to cover by 2 inches. Add all remaining ingredients. Bring to a boil. Reduce heat to medium. Simmer until beans are tender and liquid thickens, stirring frequently. About 3 hours.
I like to prepare the beans the day before so that the flavors have a chance to meld.
The recipe is pretty flexible...the last time I made these, I didn't use the ham or the salt pork. Instead, I substituted some leftover sirloin. It was delicious!!