Yield: 6 Servings
|3 cups||Pinto beans|
|1 cup||Diced pork|
|Salt (don't add until I tell you to!)|
This recipe is from "The Best from New Mexico Kitchens". I make them pretty much the same way except: I use ham instead of pork, add chopped green chile, and cook them in the pressure cooker.
Wash the beans well, cover with water, and soak overnight. Drain. Put beans, water, garlic, and pork -- BUT NOT THE SALT -- into a large heavy pot. Cover tightly, bring to a boil, and simmer for about 1 and ½ hours or until the beans are tender but not mushy, stirring occasionally. Add boiling water during cooking if necessary so the beans stay covered with water. When the beans are done, remove the lid, turn up the heat, and cook until all of the water has been absorbed.
Add salt to taste.
Refritos: Mash the beans and fry in bacon fat until hot. Sprinkle with grated cheddar or longhorn cheese and serve.
("APRIL L. MATTHEWS")
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .