Chuck Wagon Beans-Paul Prudhomme

1 tbsp Salt
2 tsp Paprika
1.5 tsp Onion powder
1 tsp Garlic powder
1 tsp Pepper, black
1 tsp Pepper, white
1 tsp Cumin (ground) (by IVORYGRL1)
1.0 tsp Dried Thyme Leaves (by VGRAEVE)
.5 tsp coriander, ground (by GOLDENDAZ)
1 tsp Savory, ground
16 oz Pork Spareribs
900 grams Beans, pinto
10.6 serving Onions, yellow, raw 1 oz.
1 cup, chopped Green Peppers (bell peppers)
1 cup, diced Celery, raw
.25 cup, chopped Jalapeno Peppers
1 serving Pepper - Anaheim Chile - 1 Pepper (by DJWELLS1)
88 oz Kirkland Chicken Stock
1.0 can (6 oz) Tomato Paste

Presoak the beans overnight or quick cook them. Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 1/4 cup plus 1/2 tsp. Sprinkle 2 tsp. of the seasoning mix over the ribs and pat in well with your hands. Drain the beans. Heat a large pot or kettle (preferably cast iron) over high heat until very hot, about 4-5 minutes. Place the ribs in the pot and cook until browned, about 3 minutes. Turn the ribs over and cook until browned, another 3 minutes. Stir in the onions, bell peppers, celery, jalapeno, 1/2 cup of the Anaheim peppers, and 1 tablespoon of the seasoning mix. Cover and cook, uncovering occasionally to stir, until a crust begins to form on the bottom of the pot, about 3-4 minutes. Stir in one cup of the stock, scrape up the crust on the bottom and cook 3 minutes. Stir in the drained beans, cover, and cook, uncovering occasionally to scrape the pot bottom, about 4-5 minutes. Stir in 1 Tbs. of the seasoning mix, cover and cook, uncovering occasionally to scrape the pot bottom until the mixture is sticking hard (but not burning), 8-10 minutes. Add 5 cups more stock, the tomato paste, the remaining 1 cup Anaheim peppers and the remaining seasoning mix. Stir, cover and bring to a boil. Reduce heat to low and simmer, uncovering often to scrape the pot, about 35 minutes. Stir in 2 cups more stock, scrape the pot bottom, cover and bring back to a boil. Lower the heat and simmer, covered, 30 minutes. Stir in the remaining 3 cups stock, scrape and bring back to a boil. Reduce the heat to low, cover, and simmer 15 minutes. Uncover and cook, scraping often, 30 minutes. Serve with warm corn bread and a hearty salad

Serving Size: Makes 16 one cup servings