Thread: Cinco De Mayo
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Omelet[_7_] Omelet[_7_] is offline
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Default Cinco De Mayo

In article >,
Becca > wrote:

> 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


Thanks for this Becca! I don't make chili very often because I'm not
sure of the spice proportions.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.