| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | California | Low-cal | 6 | Servings |
INGREDIENTS
| 1 | lb | Pink, red or pinto beans |
| 1 | Bacon slice; diced | |
| 1/4 | c | Diced cooked ham |
| 1 | Sm. garlic clove; minced | |
| 3/4 | c | Tomato puree |
| 1/4 | c | Canned red chile sauce |
| 1 | tb | Sugar |
| 1 | ts | Dry mustard |
| 1 | ts | Salt |
| 1 | ds | MSG (optional) |
INSTRUCTIONS
In Santa Maria, California, famous for its barbecue, cooks prepare a menu that includes these beans. Traditionally, small pink beans grown locally would be used, but small red beans or pintos can be substituted. Cover beans with water and soak overnight. Drain and cover with fresh cold water and simmer 2 hours, or until tender. Meanwhile, saute bacon and ham until lightly browned. Add garlic and saute 1 or 2 minutes, then add tomato puree, chile sauce, sugar, mustard, salt and MSG. Drain most of liquid off beans and stir in sauce. Keep warm over very low heat, or in low oven until ready to serve. Makes 6 to 8 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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