By North Star



Ingredients.

2 lbs. dry pinto beans; soaked overnight
10 cups hot water
24 oz. (3 cups) Coca-Cola
3/4 cup katchup
1/4 cup Worcestershire sauce
1/4 cup Heinz 57 steak sauce
1(30 oz.) can whole tomatoes
2yellow onions; diced
8 cloves garlic; minced
1lb. smoked sliced bacon; cut into 1" pieces
6Tbs. chili powder
3 Serrano peppers; minced
4 tsp. toasted caraway seeds; ground


Add all ingredients to a 12" deep Dutch oven. Bring to a boil using 18-20 briquettes bottom stirring beans frequently. Cover beans and continue to simmer using 6-8 briquettes bottom and 12-14 briquettes top for 2-3 hours. Stir beans from the bottom up every 15 minutes. Add additional water if beans begin to dry out. Beans should be soft but not mushy and just a bit soupy.

Serves: 8-10