(courtesy of Momma’s Meat Co. in Fallon. Serves 6)
Of Basque heritage, Shelbe Seay shares her grandfather’s no-fuss recipe for Basque beans, which complement the shop’s in-house brined corned beef or Easter spring lamb.
1 pound salt pork
1 green bell pepper, chopped
1 red onion, chopped
6 cloves garlic, smashed and chopped
4 cans pinto beans with liquid
½ cup fresh parsley, chopped
1 tablespoon paprika
2 tablespoons butter
Chop and crisp salt pork in a Dutch oven or stew pot. Add bell pepper and onion, and soften them while cooking with salt pork. Add garlic, beans, fresh parsley, and paprika. Simmer until done. Add salt and pepper, to taste.
