Our family has been using this recipe for the church deep pit BarBQ for about 45 years.
Put 45 lbs. of triple cleaned and rinsed pinto beans in a 100 qt. pot. Cover with water
and bring to a boil. Add 2 cups of dry chicken stock and stir often so that beans on bottom
don't scorch. Simmer for an hour or 2 and add:
2 - 106 oz. cans of tomato puree, 2 -- 16 oz. containers of dehy onions, or an equivalent
of chopped fresh Imperial Valley Sweets, 3 heaping tblspn. garlic powder, 3 tblspn. basil,
1 1/2 tblspn. hot pepper flakes, 3 tblspns. black pepper, 5 tblspns. CA chili powder, 1 1/2
tblspns. oregano, 4 tblspns. cumin powder. Keep adding water to keep the beans well
covered and keep stirring. When they are tender, add a 1 1/2 inch slice of lard and stir it in.
The Knorr chicken soup mix I use has a lot of salt in it, but taste test and add it if you
think it needs more. Add other spices as you see fit. We do a total of 350 lbs. or so and use
a bunch of pots, so I use an engine hoist to lift them into a PU to haul down to church hall.
After the beans are simmering good I put a 1/4 inch thick sheet of diamond plate under the
pots so that they don't get too hot and scorch. Did I mention to stir them often to prevent
scorching? I'll post pictures next Oct.
