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Posted to rec.food.cooking
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Cinco De Mayo
On Tue, 05 May 2009 15:30:26 -0500, Becca > wrote:
>Kathleen wrote:
>> wrote:
>>
>>> On Tue, 5 May 2009 06:35:38 -0700, "Dimitri" >
>>> wrote:
>>>
>>>
>>>> felicidades en esta dia de borracho.
>>>>
>>>> :-)
>>>>
>>>> DimitriO
>>>
>>>
>>>
>>> déjelos comer la torta
>>
>> No quiero la torta. Trajame los camerones!
>>
>
>
exactually what I'm making as I type...and the house smells wonderful
> Frijoles
>
> 2 lb pinto beans, uncooked
> 1 gallon cold water for soaking beans
> 3/4 lb bacon slices chopped in 1" squares
> 1/2 cup finely-chopped fresh garlic, plus 1 tbsp
> 4 tbsp finely-chopped cilantro, plus 1 tbsp
> 1 large onion, chopped
> 1 tbsp cumin
> 1-2 tbsp chili powder
> 1/2 gallon cold water for cooking beans
> 1 1/2 tbsp salt
> 2 cup chopped Roma tomatoes
>
>Soak beans in 1 gallon cold water for 8 hours or overnight. Drain when
>ready to cook.
>
>In a 2-gallon heavy pot, cook the bacon pieces until well done. Do not
>under cook the bacon. Add 1/2 cup chopped garlic, 3 tablespoon
>cilantro, and chopped onions to hot bacon. Cook until onions are
>transparent.
>
>When onions are ready, add beans, cumin, and chili powder. Stir and add
>1/2 gallon cold water. Turn heat to medium-low. Add salt and stir. Cook
>beans slowly until fork tender (approximately 1 hour). Stir occasionally
>to avoid burning.
>
>Add tomatoes, remaining garlic and cilantro, then serve.
>
>
>Becca
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