Southwest recipes

- Posted on Aug 08, 2012 - 01:48 PM
Pat Lipinski
½ Tbs. sugar
½ lb. dried pinto beans
1 onion, chopped
2 tomatoes, chopped
1 small can chopped green chilies
¼ c. cilantro chopped
1 tsp. ground cumin
¼ lb. salt pork or bacon (better with salt pork)
1 to 2 cans of beer
Cover beans with water and let sit overnight. Rinse in a colander and put in a stockpot. Cover with fresh water, cover, bring to a boil, lower the flame and simmer for 1 hour. Add ½ tablespoon sugar, onion, tomatoes, chili peppers, cilantro, cumin, and salt pork. Simmer another 2 hours. Stir occasionally and add water, if needed; you do not want them to dry out. Add the beer and cook until tender, 2 to 3 hours. You may need to cook them a bit longer, but since the beans were soaked overnight, they should be done in 2-3 hours after you have added the beer.