Yield: 8 servings
|1 pounds||Dry pink beans|
|3 pounds||Pork roast|
|½ cup||Chopped onion|
|2 eaches||Cloves garlic, minced|
|2 tablespoons||Chili powder|
|1 can||(4-oz.) chopped green|
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