1pounddried pinto beanspicked over for rocks and other matter
1cupfinely chopped onionyellow onion preferred (about ½ large)
8ouncesground pork sausage(hot is best, or chopped smoked brisket or other smoked sausage chopped)
½cupgood-quality chili powder
Salt and pepperto taste
Dash cayenne pepperif desired
Soaking the beans is preferred. Use either the quick soak method, or soak overnight.
Heat a Dutch oven over medium-low heat add the salt pork, saute stirring often until the fat begins to render. Add the onion to the pot and saute for a few minutes or until soft, then add the pork, cook until the pork is no longer pink.
If using the oven method, (see cooking methods in making of) heat the oven to 325°F. Drain the beans from the soaking liquid and add to the pot along with enough water to cover by 2 inches. Stir in the spices; cover and place in the oven for 3 hours; uncover; add additional water if needed, and cook another hour or until thick and the beans are tender. Taste and adjust for salt and pepper. Add cayenne if you want additional heat.