Yield: 6 Servings
|2 cups||Dried pinto beans|
|1 medium||Onion -- thinly sliced|
|6||Beef bouillon cubes -- or|
|2 teaspoons||Dried crushed red chili|
|2 teaspoons||Garlic -- or to taste|
|2 ounces||Lean salt pork -- optional|
Wash beans and discard any blemished beans. In a heavy 3 to 4 quart saucepan or slow cooker, bring water to a boil. Drop in beans and cook briskly for 2 minutes. Turn off heat, cover and let soak 1 hour. Add onion, garlic, crushed chilies, bouillon, pork and bring to a boil over high heat. Reduce heat to its lowest setting and simmer tightly covered for 5½ hours or until tender. Add water as necessary. Salt can be added at the end if desired.
Goes good with hamburgers or barbecue. Also can be served in bowls with a mound of salsa on top.
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