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Chicos are a wonderful and very rich cornproduct. They consist of a rich sweet corn that is sun- or kiln-dried and then removed from the cob. They are a basic treat in the diet of the Southwest Indians, and I have come to just love the stuff. The use of corn and beans together should certainly tell you that this dish is legitimate. Remember the East Coast Indians made a similar dish called Misacquetash or succotash. This dish is much better. You will find chicos in any Mexican or Latin American market. They come in little 6-ounce bags and appear to be expensive, but you must remember that they swell up more than rice. They are rich in flavor and great in food value. If you cannot find them in your area it is worth sending away for them. Soak the chicos and beans together in ample water overnight. Put the oil in a medium-hot frying pan and saute the onion, garlic, and red pepper flakes until the onion is transparent. Remove from the pan and place in a 2-quart covered saucepan. Saute the pork in the same frying pan just until the meat begins to brown. Drain the chicos and beans and all of the ingredients to the saucepan and then add enough water to just barely cover. Add salt to taste and simmer, covered, until the beans and chicos are tender, about l hour. This is a very rich dish. It can be served as a side dish or as a main course. Add a vegetable dish and you have a complete meal. NOTE: Bacon can be substituted for the pork and the dish is very good that way. Use about 6 thick slices. From
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