| 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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