- 6 cups dried pinto beans, soaked overnight
- 4 cups diced ham
- 2 cups brown sugar
- 1 tablespoon cumin
- 4 ounces sliced jalapenos
- 2 ounces chili powder
- 10 cloves garlic
- 1 large onion, medium dice
- 1 sweet red or green bell pepper, medium dice
Special equipment: Barbecue pit
Cook the presoaked beans over medium heat for 1 hour and 20 minutes.
Preheat the pit to 210 degrees F.
In a hotel pan, combine the beans, ham, sugar, cumin, jalapenos, chili powder, garlic, onions and peppers. Cover with aluminum foil and cook overnight on the pit.
Transfer to a serving dish, and serve.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Danny Edwards Blvd Barbecue