Yield: 8 servings

Measure Ingredient
1 pounds Dry pink beans
3 pounds Pork roast
½ cup Chopped onion
2 eaches Cloves garlic, minced
1 tablespoon Salt
2 tablespoons Chili powder
1 tablespoon Cumin
1 teaspoon Oregano
1 can (4-oz.) chopped green
Corn chips

Sort and rinse beans. Put all ingredients except corn chips in dutch oven, an electric crockery cooker or heavy kettle. Add 7 cups water.

Cover and simmer about 5 hours, or until roast falls apart and beans are done. Uncover and cook about ½ hours to desired thickness.

Serve with corn chips and pass condiments for choice of toppings: (chopped tomato, avocado, onion, shredded lettuce, grated cheddar cheese, taco sauce or other hot sauce).

From "Cooking with California Dry Beans," California Dry Bean Advisory Board, 531-D North Alta Avenue, Dept. CB, Dinuba, CA 93618.

Submitted By IRIS GRAYSON On 02-11-95

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