Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Pink beans, dried; or pinto 2 tb Lard; or pork drippings
1/4 lb Pork rind, fresh; cut into 2 md Tomato; peeled, seeded and
;small squares ;chopped, juice strained and
1/4 Onion; sliced ;reserved
2 cl Garlic; finely chopped 3 Serrano chilies; stemmed and
1 1/4 ts Salt ;finely chopped
1/4 lb Bacon; cut into small pieces 2 lg Coriander sprigs

Put the beans, pork-rind squares, onion and garlic into a bean pot
or large saucepan. Add 6 cups of water and bring it to a boil.
Reduce the heat, cover the pot, and let the beans cook gently until
they are tender, about 1 1/2 hours. Add the salt and cook the beans,
uncovered, for another 15 minutes.
In a separate pan, cook the bacon gently in the lard or drippings
until it is slightly browned. Add the tomatoes with their juice, and
stir in the chilies and coriander. Cook the tomato mixture over a
fairly high heat for about 10 minutes, until it is well seasoned and
thick.
Add the tomato mixture to the beans and let everything cook,
uncovered, over low heat for about 15 minutes.
Serve in small individual bowls with grilled meat, or add some more
liquid and serve as a soup. misc04

Source: Diana Kennedy; The Cuisines of Mexico

Browse by categories