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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Savory Mexican beans with broth served in a bowl as a side dish to a Mexican Meal or with flour tortillas as the main course. Ingredients:
1 pound dried pinto beans; picked, rinsed & hydrated |
8 cups water; to cover 2-inches |
2 ounce cured salt pork, rinsed & scored |
1/4 cup onion, chopped coarsely |
2 each garlic, cloves; minced |
2 teaspoons salt; * see note |
3 each slices of smoked bacon, cut into small pieces |
2 each tomatoes; peeled, seeded, chopped |
3 each chiles, fresh serrano; sliced crosswise |
1/4 cup fresh cilantro leaves; chopped coarsely |
Directions:
1. Wash all the salt off of the salt pork. Add salt pork, onion and garlic .
2. Adjust water level. Bring to a boil; reduce heat and simmer
3. covered until beans are tender, about 1-1/2 hours.
4. Add the salt and adjust the seasoning if necessary, and cook the beans, uncovered, for another 15 minutes.
5. In a skillet, cook the bacon gently until it is slightly browned.
6. Add the diced tomato meats with their juice, and stir in the chiles and cilantro.
7. Cook the tomato mixture over a fairly high heat for about 8 minutes, until it has thickened.
8. Add the tomato mixture to the beans and cook uncovered, over low heat for about 15 minutes. Serve in small individual bowls. as a soup.
9. * Note: Adding salt early in cooking the beans will prevent the beans from being tender.
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