Main Street Cook

1 lb pinto beans
2 quarts water
3 slices bacon
1/2 teaspoon salt
1 teaspoon pepper

Sort beans discarding any bad looking beans or dirt chucks. Soak beans in water over night. Rinse beans and place in dutch oven cover with water and heat to simmer for 1/2 hour. Slice bacon into 1/2 inch chunks and add to beans stirring gently. Cover and cook 2 hours. Once beans are tender add salt and pepper.


Served best with corn bread

3 lbs round steak 1 inch thick
4 Tbs flour
1 tsp salt
1 tsp pepper
1 Tbs Italian seasoning
2 Tbs oil
1 can cream of mushroom soup
1/4 cup worcheshire sauce
2 Tbs Red Wine Vinegar
***optional 2 canned chipotle peppers (for the very SpiCy at Heart.)

Mix first 3 ingredients together in bowl. Coat steak in mixture. Pound steaks to 1/2 thick. Heat cast iron skillet to high heat with oil. Sear steaks. Mix rest of ingredents in bowl. Place steak and soup mixture in crock pot alternating. Cook on low for 8 Hours.