Wash, Boil, then Soak for 4 Hours:
4 cups assorted dry beans (pinto, lima, garbanzo, and red beans)
Saute in 2 T. Vegetable Oil:
1 lb. lean pork, cut into chunks
Add, Cook until Caramelized:
1 large onion, sliced
2 dried ancho peppers, stemmed, seeded, and sliced
3 cloves garlic, smashed
Deglaze Pan with:
1/2 cup chicken broth
3-1/2 cups chicken broth
1-1/2 cups canned crushed tomatoes
1 cup brown sugar
2 T. Worcestershire sauce
1 T. yellow mustard
1 t. dry mustard
Bake 2 Hours, Add:
3/4 cup white vinegar
Uncover and Bake 1 More Hour.
1.Rinse and sort dried beans. Put them in a non-reactive pan. Fill with water (2" above beans). Bring to a boil, then turn off. Let soak 4 hours.
2.On high heat, saute pork chunks in 2 T. vegetable oil. When brown, add dried peppers and onions. Cook until caramelized (well-browned).
3.Add crushed garlic, but don`t let it burn. Deglaze pan with 1/2 cup chicken broth, scraping the pan to remove flavorful bits of meat.
4.Add brown sugar, Worcestershire sauce, yellow and dry mustards, crushed tomatoes, and drained beans. Add chicken broth. Stir.
5.Bring everything to a boil. Then cover and put into a 300-degree oven for two hours. Stir the pot every 30 minutes. Be sure to stir the bottom.
6.Add 3/4 cup vinegar. Continue baking, uncovered, one more hour. Note: Don't add the vinegar until the last hour-your beans won`t soften.