Ferguson Features

By the early 1800's the largest portion of Oklahoma was occupied by the five major Indian tribes - the Creek, Choctaw, Chickasaw, Cherokee and Seminole. These five tribes were primarily agricultural and their principal crop was corn. A favorite dish of the Cherokee was Tafala a boiled porridge of cracked corn. Oklahoma was the last of the Great Plains to be settled and homesteaded. Many groups settled here and brought with them their native dishes which they soon melded into the cooking of Oklahoma with it's strong Tex-Mex flavorings. Here is one of those recipes featuring beans.

Buckaroo Beans

1 pound dried beans

8 1/2 cups water

1/2 pound salt pork or ham, diced

2 medium tomatoes, chopped

1 medium onion,chopped

1 green pepper,chopped

2 cloves garlic,minced

3 tablespoons brown sugar

2 teaspoons chili powder

1 teaspoon dry mustard

1/4 teaspoons dried oregano salt

Rinse and drain beans. combine with 6 cups water in large pan. bring to boil. reduce heat and simmer 2 minutes. remove from heat. cover and let stand 1 hour. Rinse and drain again. Return to pan.

Add remaining 2 1/2 cups water. Cover and simmer 1 1/2 hours or until tender, adding more water if necessary. Brown salt pork in skillet and add to beans. Stir in tomatoes, onions, green pepper, garlic, brown sugar, chili powder, mustard and oregano. season to taste with salt, simmer uncovered 1 hour. Makes 12 servings.