Ingredients
1
pound dried pinto beans
1
1-pound fully cooked center-cut ham slice, cut into 1/2-inch cubes
1
1/4-pound piece salt pork, rind scored in crisscross pattern
1
jalapeño chili, minced
2
tsp Worcestershire sauce
1
tsp hot pepper sauce (such as Tabasco)
Directions
1.
Place beans in heavy large Dutch oven. Add enough water to cover by 3 inches. Boil 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain.
2.
Return beans to Dutch oven. Add enough water to cover by 2 inches. Add all remaining ingredients. Bring to boil. Reduce heat to medium. Simmer until beans are tender and liquid thickens, stirring frequently, about 3 hours.
3.
Discard salt pork and bay leaf. Season beans with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) Ladle into bowls and serve.
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