| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Mexican | Beans, Mexican, Peppers, Side dish, Soups | 6 | Servings |
INGREDIENTS
| 1 | c | Pink beans, dried or pinto |
| 1/4 | lb | Pork rind, fresh cut into |
| small squares | ||
| 1/4 | Onion, sliced | |
| 2 | Garlic, finely chopped | |
| 1 1/4 | t | Salt |
| 1/4 | lb | Bacon, cut into small pieces |
| 2 | T | Lard, or pork drippings |
| 2 | Tomato, peeled seeded and | |
| chopped juice strained and | ||
| reserved | ||
| 3 | Serrano chilies, stemmed and | |
| finely chopped | ||
| 2 | Coriander sprigs |
INSTRUCTIONS
Put the beans, pork-rind squares, onion and garlic into a bean pot or large saucepan. Add 6 cups of water and bring it to a boil. Reduce the heat, cover the pot, and let the beans cook gently until they are tender, about 1 1/2 hours. Add the salt and cook the beans, uncovered, for another 15 minutes. In a separate pan, cook the bacon gently in the lard or drippings until it is slightly browned. Add the tomatoes with their juice, and stir in the chilies and coriander. Cook the tomato mixture over a fairly high heat for about 10 minutes, until it is well seasoned and thick. Add the tomato mixture to the beans and let everything cook, uncovered, over low heat for about 15 minutes. Serve in small individual bowls with grilled meat, or add some more liquid and serve as a soup. misc04 Source: Diana Kennedy; The Cuisines of Mexico MMed by: earl.cravens@salata.com ~----. Posted to MM-Recipes Digest V3 #267 Date: Sun, 29 Sep 1996 13:58:34 -0500 From: hartman@indy.net (John Hartman)
A Message from our Provider:
“Better to face the truth now, than after death”