Chalupa
8 servings
Ingredients
| Quantity | 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 |
| .chilies | ||
| Corn chips | ||
Directions
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