INGREDIENTS

INSTRUCTIONS

Place beans in pot and cover with cold water. Let soak overnight. (Or use
the quick method: cover beans with boiling water and let soak 2 hours.)
Drain and rinse thoroughly.
Cook bacon in heavy large saucepan over medium heat until just beginning to
color, about 4 minutes. Add onion and next 6 ingredients. Saute until onion
softens, about 5 minutes. Stir beans into the onion mixture, Add garlic and
then stock. Simmer uncovered for 30 minutes.
Meanwhile, char chilies and bell pepper over gas flame or in broiler until
blackened on all sides. Place in plastic bag for at least 10 minutes to
loosen the peel. Peel chilies and pepper and dice, reserving any juices.
Set aside 2 T chilies and 2 T bell pepper for garnish. Add remaining
chilies, bell pepper and any reserved juice to beans. Cover and simmer
until beans are very soft. This will take between 1 and 2-1/2 hours,
depending on the freshness of the beans.
Add salt (maybe 1/2-2 t) and pepper to taste. Using the back of a spoon,
mash half of the bean mixture against side of pan. Continue cooking
uncovered until thick and slightly dry, stirring occasionally, about 30
minutes. Check seasoning.
Preheat broiler. Spoon beans into 1-1/2 qt. shallow flameproof baking dish.
Sprinkle with cheese. Broil until cheese bubbles, about 4 minutes. Garnish
with reserved chilies and bell pepper and serve immediately.
Note: I have not prepared this before (it's Gourmet Friday!), so I can't
vouch for it's quality. The recipe, however, came from one of the gourmet
magazines around about 10 years ago. When cooking beans, don't salt until
the end of cooking, since salt somehow keeps the beans tough. So, avoid
adding anything with salt in it, like salted broth, or Worcestershire
sauce, etc.
Posted to TNT Recipes Digest, Vol 01, Nr 945 by Melissa Tarleton
<meltimnick@mindspring.com> on Jan 16, 1998

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