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Southwest recipes


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.


16 oz. dried pinto bea...

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