Chuck Wagon Beans

• 2 lbs dry pinto beans
• 12 cups water, for soaking
• 4 -6 cups cold water (for cooking)
• 8 ounces bacon (or 8 ounces salt pork)
• 2 lbs beef brisket (or 2 lbs smoked sausage)
• 1 large green pepper, chopped
• 2 cups onions (chopped)
• 2 -3 minced garlic cloves
• 3 teaspoons salt
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon cumin
• 1 teaspoon oregano (I use Mexican oregano)
• 2 (8 ounce) cans tomato sauce

1. Wash and inspect beans.
2. Soak overnight in 12 cups cold water.
3. After soaking, strain and set beans aside.
4. Brown bacon or salt pork in heavy skillet. Remove from skillet; strain bacon, but reserve grease.
5. Cook onion, pepper and garlic in pork grease until tender.
6. Remove about 1/3 onion, pepper and grease set aside and strain the remainder.
7. Combine all ingredients in heavy pot or crock pot.
8. Be sure there is enough liquid to cover all ingredients.
9. Simmer or slow cook until beans are tender, 4 to 6 hours. Do not boil for better results.

pinto beans, water, cold water, bacon, beef brisket, green pepper, onions, garlic, salt, red pepper, cumin, oregano, tomato sauce

Taken from www.food.com/recipe/chuck-wagon-beans-156405 (may not work)