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Chipotle Beans

1 lb Dried pinto beans
1/2 lb Smoked salt pork
4 sm Chipotle peppers, shredded
1 lg Jalapeno, chopped
1 lg Onion, chopped
8 Cloves garlic, minced
6 oz Tomato paste
4 tb Worcestershire sauce
2 ts Salt
2 tb Roasted cumin seed, crushed
2 tb Roasted black mustard seed, crushed
2 tb Paprika
1/4 lb Smoked Boston Butt, pulled
1 ts Marjoram
Water to cover

Wash and pick over beans; put in mixing bowl. Cover w/cold water and soak overnight. Next morning, put beans and water into Dutch over and bring to boil; reduce heat. Cover and simmer 1 hour. Stir in remaining ingredients; cover and simmer 3 hours or until tender. Add more water if necessary.

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