Instructions: Pick rocks from dry beans. Wash. Let beans soak in water in refrigerator overnight. Cut the salt jowl into small pieces, about twice the size of a bean. Dice the onion about the same size. Combine the beans, salt jowl and onion into a large pan. Be sure to cover the beans with 3 - 4 inches of water. Add the remaining ingredients. Cook slow for approximately 3 hours. Test for doneness by mashing a bean or two. If the beans are soft, turn off the fire, cover and let sit for 1 hour. Add water when needed, keeping the water level about 3 - 4 inches above the beans.

Serves approximately 25 people.

Bobby Platt Sammies Bar-B-Q Ft. Worth, Texas

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