Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 cup Pinto beans
- 1/4 pound Pork rind cut into small squares
- 1/4 large Onion sliced
- 2 clove Garlic finely chopped
- 1 1/4 teaspoon Salt
- 1/4 pound Bacon cut into small pieces
- 2 tablespoon Lard or pork drippings
- 2 medium Tomato; peeled, seeded and peeled, seeded, chopped, juice strained & reserved
- 3 each Serrano chilies stemmed & finely chopped
- 2 large Cilantro sprigs
Preparation
Put the beans, pork-rind squares, onion and garlic into a bean pot or large saucepan. Add 6 cups of water and bring it to a boil.
Reduce the heat, cover the pot, and let the beans cook gently until they are tender, about 1 hours.
Add the salt and cook the beans, uncovered, for another 15 minutes.
In a separate pan, cook the bacon gently in the lard or drippings until it is slightly browned. Add the tomatoes with their juice, and stir in the chilies and coriander. Cook the tomato mixture over a fairly high heat for about 10 minutes, until it is well seasoned and thick.
Add the tomato mixture to the beans and let everything cook, uncovered, over low heat for about 15 minutes. Serve in small individual bowls with grilled meat, or add some more liquid and serve as a soup.
