| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
6 |
Servings |
INGREDIENTS
| 1 |
c |
Dried pinto beans; picked through and washed* |
| 5 |
c |
Cold water |
| 1/2 |
ts |
Salt |
| 2 |
sl |
Bacon; diced |
| 1/2 |
c |
Chopped onion |
| 1 |
|
Clove garlic; minced |
| 1 |
lg |
Tomato; peeled, seeded and chopped |
| 3 1/2 |
c |
Chicken broth |
| 1 |
ts |
TABASCO pepper sauce |
| 2 |
tb |
Uncooked elbow macaroni |
| 1/4 |
c |
Chopped cilantro |
INSTRUCTIONS
In 6-quart heavy deep kettle or large heavy saucepan, place beans with
enough hot water to cover by 2 inches. Let stand at least 1 hour. Drain
beans. Rinse; add 5 cups cold water. Heat to boiling; lower heat. Simmer,
covered, 2 hours, or until beans are tender; stirring occasionally. Add
salt during last 15 minutes of cooking time. In blender or food processor,
combine 1 cup cooked beans with 1 cup of their cooking liquid; process
until smooth. Set aside. In skillet over medium heat, cook bacon until
brown and crisp. Drain all except 2 teaspoons of bacon drippings. Add onion
and garlic to skillet; cook until tender. Add tomato, cook 1 minute longer.
Transfer mixture to original saucepan with remaining beans. Add chicken
broth, blended beans and TABASCO pepper sauce. Heat to boiling; add
macaroni. Lower heat and cook until macaroni is tender, approximately 7
minutes. Just before serving, add cilantro and adjust seasoning with salt
and additional TABASCO pepper sauce, if desired.
Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Mar 20, 1998
A Message from our Provider:
“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”