By The Pound / With Or Without Sauce Beans: Recipe

Inspired by McClard's Bar-B-Q Restaurant

Time3h

Serves6

Ribs (pork) / Beef or Pork (sliced) / Beef or Pork (chopped) / Baked Ham / TAMALES / One Tamale / Dozen Tamales / 1/2 Pint, Pint, Quart, or Gallon / SLAW: / BAR-B-Q SAUCE: / Pint, Gallon, or Case / McClard's Seasoning

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Ingredients

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Beans (By The Pound) - with or without sauce

2 lbs pork ribs, bone-in

1 lb beef or pork slices (optional, sandwich-ready)

1 lb beef or pork chopped pieces (stew meat or chunky diced meat)

1 lb baked ham (sliced or diced)

1 lb dried pinto beans

6 cups water or broth (for simmering beans)

1 medium Onion, finely chopped

4 cloves Garlic cloves, minced

1 tsp Smoked paprika

2 tsp Ground cumin

1 tsp black pepper

1 tsp Celtic sea salt

1 cup barbecue sauce (McClard's style; optional for sauce beans)

6 pieces tamares (tortilla wraps) or tamales (optional for serving)

4 cups slaw

1 cup barbecue sauce (for serving or glazing)

2 tbsp tamaie seasonings (McClard's Seasoning or similar BBQ rub)

Method

Prepare beans and meat base

Rinse dried beans until water runs clear. Soak 4 hours or overnight for quicker cooking, then drain.

In a large Dutch oven or heavy pot, sauté onion and garlic in a tablespoon of oil until translucent and fragrant, about 3–5 minutes.

Add pork ribs, sliced beef/pork, chopped beef/pork, and diced baked ham. Brown them lightly on all sides to develop flavor, 6–8 minutes.

Add beans, water or broth, smoked paprika, cumin, black pepper, and salt. Stir to combine.

Bring to a boil, then reduce heat to a simmer. Cover and cook 1.5–2 hours, until beans are tender and meat is fall-apart tender. Add more liquid if necessary to keep beans submerged.

Stir in barbecue sauce (if making beans with sauce) during the last 15 minutes of simmer. Taste and adjust salt.

Tomales and serving components (optional assembly)

Tamales (optional)

If using tamales, prepare masa or use pre-made tamales. Wrap each tamale with a portion of beans and meat mixture and steam until heated through, about 20–30 minutes.

Slaw and sauce ready

Toss slaw with a light vinaigrette or serve plain. Warm barbecue sauce for serving if desired.

Final assembly and serving

Combine and finish

If desired, lightly glaze the top of meat and beans with barbecue sauce and broil for 1–2 minutes to caramelize (watch closely).

Serve

Serve the beans and meat hot with slaw on the side, tamales as a side or wrapped option, and extra barbecue sauce on the side. If using large portions, portion into 1-cup servings per person.