Beanie Weenies For Grown-Ups

By RoketJSquerl

Ingredients

• 1 Pound Pinto Beans
• 1 Onion, diced
• 4 Cloves Garlic
• 1/4 Pound Salt Pork, diced
• 1 Tablespoon Canola Oil
• 1/2 Cup Molasses
• 3 T Chile Powder (i Used a Mix of Ancho and Chipotle Chile Powders)
• 1 Teaspoon Pequin or Cayenne
• 2 Teaspoon Mustard Powder
• 1/4 Cup Brown Sugar
• 1 Cup Black Coffee
• 1 Pinch Baking Soda
• 8 Good-quality Hot Dogs, sliced into 1/2 inch thick slices

Details

Servings 6
Adapted from homesicktexan.blogspot.com

Preparation

Step 1

1. Preheat the oven to 300 degrees.
2. Soak the beans in a pot filled with 8 cups of water overnight, or do a quick soak by boiling the beans in 8 cups of water and then covering the pot with a lid for one hour.
3. Heat the canola oil in a large pot on medium, and sauté onions until translucent, about 10 minutes.
4. Add the garlic and cook for a couple of minutes.
5. Stir in the molasses, chile powder, cayenne, mustard powder and brown sugar.
Add the soaked beans, and stir in coffee, baking soda and diced salt pork.
6. Add enough water to cover beans with two inches of water.
7. Cover the pot, and place in the oven. Leave alone for 2 hours.
8. After two hours, stir beans, add more water if needed, cover and then leave in the oven for 30 minutes to an hour, depending on beans tenderness.
9. Take pot out of the oven, and taste beans. Make taste adjustments with mustard powder, chile powder, and molasses if necessary. The beans should be tender at this point. If they're not, cook covered a while longer until they are.
10. Turn up heat to 400 degrees, uncover pot, and add hot dogs and cook for 30 more minutes or until sauce is thick.