2 lb Pinto Beans
2 or 3 pieces salt pork
6 cloves of garlic, peeled and chopped
2 tsp Oregano
8 pequin chiles, finely chopped
2 Tbsp Kosher Salt
Fill large, heavy stock pot or Dutch oven half full with cold water. Add dried pinto beans. Bring beans to boil over high heat; boil for 2 minutes, then reduce heat to medium-low and simmer, uncovered, for 1 hour.
Add several chunks of salt pork, and allow to cook, on low, for another hour. Check periodically to make certain beans are covered with liquid; add a little extra water as needed.
Add garlic, oregano, and pequin chiles, and allow beans to simmer for another hour. Taste a few beans to check for doneness. Beans should be firm but not hard. When beans seem nearly done, add salt and cook 15 – 30 min more.
Serve with fresh cornbread and/or cooked greens. Makes a big batch – leftovers will keep, refrigerated, up to one week.