Makes 6 Servings
Ingredients:
- 1 can (1 3/4 cup) pinto beans, drained and rinsed
- 3 cups water
- 8 ounces ham, cut into cubes
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 small bay leaf
- 1 (14.5 ounce) can diced tomatoes
- 2 cups green pepper, chopped
- 1 teaspoon chili powder
- 2 tablespoons brown sugar
- 2 teaspoons dry mustard
- 1/4 teaspoon oregano or cumin
Directions:
- Combine beans, water, ham, onion, garlic and bay leaf in a large pot.
- Cover and simmer about 15 minutes.
- Add remaining ingredients, cover and simmer for at least 30 more minutes. The longer the mixture simmers, the better the flavor. Enough liquid should be left on beans to resemble a medium-thick gravy.
Tip: Serve over brown rice or quinoa. If you do not have fresh garlic use about 1/2 teaspoon of garlic powder.
Recipe adapted from: NDSU Extension Service
https://www.ag.ndsu.edu/food/recipes/meats/buckaroo-beans
