Beans With Chicos And Pork

Rape and incest are unfathomably wicked acts of violence and violation that deserve our moral revulsion against the perpetrator and our deepest compassion for the victim. And children are indeed conceived in a very small percentage of rape and incest cases. But this child, painful though the circumstances may be, has done nothing wrong, and perpetuating another act of violence against an innocent victim is not the solution. The fact remains that how someone was conceived does not determine who he or she is. We know this intuitively, given that no one would advocate killing a child already born based upon the way he or she was conceived. We should also remember that there are many couples who are willing and eager to adopt children in such a situation.

Justin Taylor

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats	Indian	Vegetable	6	Servings

INGREDIENTS

6	oz	Chicos
2	c	Dried pinto beans
2	T	Olive oil
1		Yellow onion, peeled
		coarsely chopped
3		Cloves garlic, chopped
1/2		Red chile pod, seeded
		chopped
1/2	lb	Lean pork, cubed into 1/4"
		pieces
		Salt to taste

INSTRUCTIONS

Chicos are a wonderful and very rich cornproduct. They consist of a
rich sweet corn that is sun- or kiln-dried and then removed from the
cob. They are a basic treat in the diet of the Southwest Indians, and
I have come to just love the stuff. The use of corn and beans  together
should certainly tell you that this dish is legitimate.  Remember the
East Coast Indians made a similar dish called  Misacquetash or
succotash. This dish is much better.  You will find chicos in any
Mexican or Latin American market. They  come in little 6-ounce bags and
appear to be expensive, but you must  remember that they swell up more
than rice. They are rich in flavor  and great in food value. If you
cannot find them in your area it is  worth sending away for them.  Soak
the chicos and beans together in ample water overnight.  Put the oil in
a medium-hot frying pan and saute the onion, garlic,  and red pepper
flakes until the onion is transparent. Remove from the  pan and place
in a 2-quart covered saucepan. Saute the pork in the  same frying pan
just until the meat begins to brown. Drain the chicos  and beans and
all of the ingredients to the saucepan and then add  enough water to
just barely cover. Add salt to taste and simmer,  covered, until the
beans and chicos are tender, about l hour.  This is a very rich dish.
It can be served as a side dish or as a main  course. Add a vegetable
dish and you have a complete meal.  NOTE: Bacon can be substituted for
the pork and the dish is very good  that way. Use about 6 thick slices.
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 247 Calories From Fat: 88 Total Fat: 9.9g Cholesterol: 23.4mg Sodium: 410.7mg Potassium: 458.5mg Carbohydrates: 28.6g Fiber: 5.1g Sugar: 9.5g Protein: 11.8g