| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Pinto beans |
| 4 |
qt |
Water |
| 1 |
|
Clove garlic |
| 1 |
c |
Diced pork |
|
|
Salt (don't add until I tell you to!) |
INSTRUCTIONS
This recipe is from "The Best from New Mexico Kitchens". I make them
pretty much the same way except: I use ham instead of pork, add chopped
green chile, and cook them in the pressure cooker.
Wash the beans well, cover with water, and soak overnight. Drain. Put
beans, water, garlic, and pork -- BUT NOT THE SALT -- into a large heavy
pot. Cover tightly, bring to a boil, and simmer for about 1 and 1/2 hours
or until the beans are tender but not mushy, stirring occasionally. Add
boiling water during cooking if necessary so the beans stay covered with
water. When the beans are done, remove the lid, turn up the heat, and cook
until all of the water has been absorbed.
Add salt to taste.
Refritos: Mash the beans and fry in bacon fat until hot. Sprinkle with
grated cheddar or longhorn cheese and serve.
APRIL@PRIMENET.COM
("APRIL L. MATTHEWS")
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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