Ingredients
Scale
- 4 1/2 cups Randall Pinto Beans, drained and rinsed
- 4 strips bacon, diced
- 3 tablespoons vegetable oil
- 2 pounds lean pork, cubed
- 2 cups chopped onions
- 3 large cloves garlic, minced
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper (or to taste)
- 1 teaspoon salt (or to taste)
- 1 teaspoon Worcestershire sauce
- 1 28-ounce can tomatoes, chopped (with juice)
- 1/2 cup water
- Hot pepper sauce, if desired
Instructions
- In a heavy dutch oven (or large skillet with lid), brown the diced bacon.
- Remove with a slotted spoon to a side dish. Pour off the bacon fat. (Do not rinse the pan.)
- Add the vegetable oil to the pan and heat. Stir in the pork cubes and brown, stirring occasionally.
- Stir in the onions, garlic, chili powder, cumin, cayenne pepper and salt.
- Cook over high, stirring, for 5 minutes. Add the Worcestershire sauce, tomatoes and water.
- Add the entire 4 1/2 cups of Randall Pinto Beans and stir.
- Cover tightly, bring to a boil and simmer for 1 hour.