CHILI BEANS

1 pound dried pinto beans
water (about 6 cups)
1 ham bone (or 1/4 pound salt pork and boiling water)
1 teaspoon salt
1/8 to 1/4 teaspoon liquid red-pepper seasoning
1/4 cup bacon fat or lard (or oil)
1 large minced onion (1 cup)
1 minced clove garlic
1 tablespoon chili powder (more or less to taste)
1 (8 ounce) can tomatoes, cut up
1 (12 ounce) can or bottle beer
1/4 cup minced celery tops
1/4 cup minced parsley
1/2 teaspoon crushed leaf oregano

Combine dried pinto beans and water to cover (about 6 cups) in a kettle. Heat to boiling; boil 2 minutes. Remove from heat; cover; let stand 1 hour.

Add ham bone or salt pork (pour boiling water over salt pork to make it less salty; drain), salt and liquid red-pepper seasoning. Heat to boiling; reduce heat; cover. Simmer for about 1 1/2 hours, or until beans are tender but not mushy; drain.

When the beans are almost cooked, heat bacon fat or lard in a large skillet. Saute onion and garlic until soft, but not brown.

Stir in chili powder and cook 1 minute.

Add tomatoes, beer, celery tops, parsley and oregano. Cook, covered, over low heat, stirring frequently, for about 15 minutes.

Add the beans; cover. Continue cooking 15 to 30 minutes longer. Taste and add more seasoning, if you wish.

Remove ham bone. If salt pork has been added, dice and return to beans.

Makes 6 to 8 servings
From: Recipelink.com
Source: Magazine recipe clipping