-=> Ben Collver wrote to Dave Drum <=-

 DD> Later ... I checked my database and I was right. It's a lightly edited
 DD> (by leaving a few things out in the directions) crib from Serious Eats
 DD> and Mr. Lopez-Alt.

 BC> Interesting!  Would you be willing to post the Serious Eats recipe?

Done deal - see below.

 BC> With your Red Beans & Rice recipe, how would you cook the salt pork?
 BC> Ahead of time in a frying pan?  Or just chop it and cook with the
 BC> other ingredients in the crockpot?

I'd just do it like pork and beans - cook it right in w/the beenz. You.
of course, may suit yourself.

MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Frijoles Charros (Mexican Pinto Beans w/Bacon & Chilies)
 Categories: Beans, Herbs, Chilies, Pork, Vegetables
      Yield: 10 servings

      1 lb (450 g) dried pinto beans
           Salt
      6 c  (1.4 L) low-sodium chicken
           - stock
      2    Bay leaves
      2    Sprigs epazote (opt) *
     12 oz (340 g) diced bacon *
      1 md white or yellow onion; diced
      2    Serrano chilies; minced
           +=OR=+  
      1    Jalapeno;, minced
      3 md cloves garlic; minced
     28 oz (400 g) 2 cans diced fire-
           - roasted tomatoes *
        lg Handful chopped fresh
           - cilantro leaves & fine
           - stems

  Place beans in a large bowl and fill with enough cold
  water to cover by at least four inches. Add 2 tb (18 g)
  kosher salt and stir to dissolve. Let soak 8 to 12
  hours. Drain and rinse.

  In a large Dutch oven, add beans, stock, bay leaves, 2
  ts (6 g) kosher salt, and epazote (if using). Bring to a
  boil over high heat, reduce to a bare simmer, cover, and
  cook until beans are just tender, about 45 minutes.

  Meanwhile, heat bacon in a 12" stainless steel or
  cast iron skillet over medium-high heat. Cook, stirring
  constantly, until fat is rendered and bacon is just
  starting to brown around the edges, about 5 minutes. Add
  onion and chiles and cook, stirring, until softened and
  just starting to brown, about 4 minutes. Add garlic and
  cook, stirring, until fragrant, about 30 seconds. Add
  tomatoes (see note) and cook, stirring and scraping up
  browned bits from the bottom of the pan, until the
  liquid is thick and the mixture begins to sizzle, about
  3 minutes.

  Remove lid from Dutch oven, add bacon-tomato mixture,
  and continue cooking, stirring occasionally, until beans
  are completely creamy and liquid has thickened into a
  rich, creamy broth, about 20 minutes. Season to taste
  with salt. Discard bay leaves, stir in cilantro, and
  serve. Beans can be stored in the refrigerator for up to
  one week.

  * NOTES:

  In place of the canned fire-roasted tomatoes, you can
  use 1 1/2 pounds fresh Roma tomatoes. Char the tomatoes
  directly over a gas flame, on a grill, or with a torch
  to remove the skins. Split into quarters and cut out and
  discard the cores. Dice and use as directed in the
  recipe.

  Epazote is a Mexican herb that can be found in Mexican
  specialty shops. If fresh epazote is unavailable, use a
  large pinch of dried in its place, or omit.

  This recipe is great over a campfire. If cooking over a
  live fire, you can use salt pork in place of the bacon
  for a more naturally smoky flavor.

  Makes: 8 to 12 servings

  BY J. Kenji Lopez-Alt

  RECIPE FROM: https://www.seriouseats.com

  Uncle Dirty Dave's Archives

MMMMM

... "A cheapskate won't tip a server. I'm just careful with my money" Dave 
Drum
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