Yield: 6 servings
|1 pounds||Dried pinto beans|
|1 slice||Salt pork (1/4x2")|
|2||Garlic cloves, minced|
|4 slices||Bacon, cubed|
|1||Jalapeno chili, seeded and minced|
|2||Green onions, minced|
|1||Butternut squash, peeled and cubed|
|1 cup||Beef stock|
|½||Red onion, finely diced|
|¼ cup||Chopped cilantro|
|¾ cup||Sour cream|
Cover pinto beans and 1 teaspoon salt with 3" of boiling water in large pot. Add salt pork, onion and garlic. Cover and bake at 250'F.
until beans are cooked, 2 to 2½ hours. Season to taste with salt, if necessary, and pepper. Keep warm.
Cook bacon with jalapeno and green onions over low heat in large saute pan until bacon is crisp. Add squash and stock. Cover and cook until squash is just tender, about ½ hour.
Combine beans and squash and mix gently but well. Do not smash beans or squash. Spoon beans and squash into 6 serving bowls. Sprinkle each with red onion, cilantro and 2 tablespoons sour cream.
Each serving contains about: 456 calories; 325 milligrams sodium; 25 milligrams cholesterol; 18 grams fat; 57 grams carbohydrates; 20 grams protein; 5.45 grams fiber.