| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Thai |
Vegetables |
10 |
Servings |
INGREDIENTS
| 12 |
|
Strips of thick sliced peppered bacon,diced |
| 3 |
|
Cloves of Garlic, diced |
| 2 |
c |
Onion, diced |
| 1/2 |
c |
Red Bell Pepper diced. |
| 2 |
lg |
Anaheim chili, chopped small |
| 2 |
cn |
Baked Beans, 2 lb can brand "BUSH", brown can with bacon & brown sugar |
| 1 |
cn |
Frijoles Negros 15oz drained brand "El Elbro" |
| 5 |
|
Neem/Curry leaf, crushed or Bay leaf |
| 1 |
tb |
Marjoram, freshly chopped |
| 2 |
tb |
Summer Savory, chopped |
| 2 |
tb |
Fresh Thyme, chopped |
| 4 |
|
Shakes of Worcestershire Lea and Perrins |
| 1 |
|
Hot pepper of choice, diced |
|
|
Below is what I use… |
|
|
3 serranos or 1 Thai-hot |
INSTRUCTIONS
Melt bacon on low heat in a 6 qt. or larger heavy pan. Pour off most of the
fat. Add garlic, onion, red pepper, and anaheim chile. Cook on medium heat
until onion is transparent. Add everything, stir, cook on low for 35
minutes, stirring often. Taste to see if a shot of Hot sauce would help.
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