Cowboy Beans

In 1986, Kansas historian Katie Armitage prepared

a cookbook for the children of Kansas, so they could

learn about the food early settlers depended on to

survive. If you've never had beans except out of a can,

why not give this recipe a try? Just be sure to read

all the directions the day before you're planning

to cook!

• 1 pound dried pinto beans
• 2-1/2 cups cold water
• 1-1/2 tablespoons chili powder
• 1/2 pound lean salt pork, cut in small chunks
• 1 6-ounce can of tomato paste
• 1 teaspoon salt
• 1 red chili pepper
• 1 teaspoon cumin seed
• 1 medium onion, chopped
• 1/2 teaspoon marjoram
• 1 clove garlic, minced

Wash and pick over beans; put in mixing bowl. Cover beans with cold water and soak overnight. Next morning put beans and water into Dutch oven and bring to a boil; reduce heat. Cover and simmer 1 hour. Stir in remaining ingredients; cover and simmer 3 hours or until tender. Add more water if necessary. Serves 8.

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