To cut the spiciness, seed the jalapeÃ±o before adding it to the beans; garnish the dish with sour cream and chopped cilantro.
1 lb. dried pinto beans
1 1-lb. fully cooked center-cut ham slice, cut into 1/2-inch cubes
1 1/4-lb. piece salt pork, rind scored in crisscross pattern
1 large onion, chopped
6 T. chili powder
2 garlic cloves, minced
1 jalapeÃ±o chili, minced
2 tsp. Worcestershire sauce
1 tsp. hot pepper sauce (such as Tabasco)
1 bay leaf
Place beans in heavy large Dutch oven. Add enough water to cover by 3 inches. Boil 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain. Return beans to Dutch oven. Add enough water to cover by 2 inches. Add all remaining ingredients. Bring to boil. Reduce heat to medium. Simmer until beans are tender and liquid thickens, stirring frequently, about 3 hours. Discard salt pork and bay leaf. Season beans with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) Ladle into bowls and serve.