Ingredients
2 12 cups pinto beans, dry
8 cups water
2 cups carrots, finely chopped
1 cup onion, chopped
1 ham bone, meaty
1 (16 ounce) can tomatoes
14 cup vinegar
14 cup chili sauce
2 tablespoons brown sugar
1 tablespoon salt
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In dutch oven, combine dry pinto beans with 8 cups water. Bring to boiling. Simmer 2 minutes. Remove from heat; cover and let stand 1 hour. Do not drain. Stir in carrots, onions, ham bone, tomatoes, vinegar, chili sauce, brown sugar, salt, worcestershire sauce, and mustard. Bring to boiling; reduce heat. Cover and simmer 2 1/2-3 hours or until beans are tender. Remove ham bone; cool slightly. Remove meat from bone and dice. Return meat to soup. Mash beans slightly, if desired.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Ceramic kamado — grill, smoke, bake pizza, hold temp 225-750F
WiFi-connected pellet grill — set-and-forget smoking and grilling
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking