Old Chisholm Mexican Beans.

"Oh, it's bacon and bans most every day, I'd as soon be a-eaten' prairie hay."

1 pound pinto beans

8 cups water

2 onions, sliced

2 garlic cloves, minced

2 teaspoons salt

1/2 pound fresh pork, diced

1/2 pound beef stew meat

1/2 cup tomato sauce mixed with equal amount of water

1-1/2 tablespoons chili powder

1/4 teaspoon each: black pepper, oregano, Mexican sage, cumin seed

Pick over beans, cover with water and soak overnight.

The next day, drain the beans and place in a large heavy kettle with a lid.

Add 8 cups fresh water, 1 sliced onion, 1 teaspoon salt and 1 minced garlic clove.

Place the beans over a medium-high fire and bring to a steady simmer.

While the beans are simmering, dice the pork and place it in a skillet with 1 tablespoon oil and brown lightly.

Add beef, the other onion and garlic and cook slowly until onion is tender but not brown.

Add the tomato sauce and water, the chili powder and other seasonings; cook 5 minutes.

Turn this mixture into the kettle with the beans and cook slowly 2 to 3 hours.

Add additional water during cooking as necessary to keep beans from getting dry.

Adjust seasoning to taste.

Serves 6 to 8.