From the novel Pie Town, by Lynne Hinton (Morrow, 2011).
4 cups dry pinto beans
2 slices bacon, cooked and broken into small pieces
1 small can (4 oz.) diced green chile*
1 medium onion, diced
2 cans crushed tomatoes (14 oz. each)
1 bottle dark or amber beer
1 tsp. chopped garlic
1/2 tsp. cumin
1 tsp. salt
pepper to taste
Sort and rinse beans. Soak for 8 to 12 hours, drain and rinse. Place in a large pot on the stove, cover with water, and add all the rest of the ingredients. Bring beans to a boil and then simmer, covered, for about 2 hours. Serves 10.
My notes: These go well with Hot Buttermilk Cornbread.
*Canned chile is obviously meant for those of you who don't live in New Mexico. New Mexicans know to just grab a bag out of their chest freezer that is devoted to green chile storage.
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