Pork and Pintos

Pork and Pintos

1 lb dried pinto beans

1 tsp baking soda

Water

5 or 6 Country Style Pork Ribs

2 tbsp Bacon grease

Salt to taste

Smokehouse Pepper to taste

1 tsp chipotle chili powder

1 large onion, chopped

32-oz carton beef broth

1 tsp garlic powder with parsley

1 handful chopped sun-dried tomatoes

2 tbsp chili powder

1 tbsp cumin

1 heaping tbsp chopped pickled jalapenos

Wash the beans and place them in a Dutch oven. Cover with water and add the baking soda. Bring to a boil for about 2 minutes. Remove from heat and let stand a few hours. Drain and the beans and set aside.

Season the pork ribs with salt, smokehouse pepper and chipotle powder and brown well in the bacon grease in the Dutch Oven. Add the chopped onion and cook for about 5 minutes. Add the beans, garlic-parsley powder, tomatoes, chili powder, cumin, jalapenos and beef broth. Stir in enough water to cover the beans by about 2 inches. Bring to a boil over medium high heat. Reduce to low and simmer until beans are completely cooked, 2 or 3 hours.