|LARRY LUTTROPP FVKC70A|
|L.A. TIMES FOOD SECTION 2/95|
|2 pounds||Dried pinto beans|
|¼ cup||Pinch of Herbs seasoning|
|2 packs||(1 lb ea) bacon -- cut in 1-inch pieces|
|3 larges||Tomatoes -- chopped|
|1 medium||Onion -- chopped|
|6||Serrano chiles -- chopped|
Place beans in 12-quart Dutch oven. Add water until pot is ¾ full.
Add onion half, garlic cloves and herb seasoning. Bring to boil.
Cover and simmer 1 hour 15 minutes, or until beans are tender. Remove onion half. Cook bacon in large skillet until tender. Drain off excess drippings, reserving 3 tablespoons. Continue cooking bacon until browned. Drain on paper towels.
Heat reserved drippings in skillet. Add tomatoes, onion and chiles.
Saute until thoroughly cooked. Add bacon and tomato mixture to beans.
Simmer until heated through. Makes 12 to 15 servings.
Each of 12 servings contain about: 705 calories; 565 mg sodium; 51 mg cholesterol; 45 grams fat; 54 grams carbohydrates; 23 grams protein; 5.48 grams fiber.
Source: Ana Oviedo, a mother from Huntington Park, CA.
Presented by: Sylvia Thompson, Times Staff Writer, L.A. Times article, "Quinceanera: Cinderella for a Night", 2/9/95, page H10.
"It would be hard to find tastier beans than these. Ana Oviedo experimented with an American herb seasoning and liked it the results so well she always includes it in the recipe." Recipe By :
From: Dan Klepach Date: 06-16-95 (159) Fido: Cooking
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