Brothy Beans with Bacon and Roasted Chilies
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | lb | Beans, pinto . or other light colored beans |
| 4.00 | oz | Pork shoulder, boneless , fatty, cut into 1/2 inch cubes |
| 8.00 | slices | Bacon , thick slices, cut into 1/2 inch pieces |
| 1.00 | x | Onions , medium, diced |
| 2.00 | Pepper, Pablano , fresh, roasted, peeled, seeded, chopped | |
| 2.00 | cup | Tomatoes, canned , drained and chopped |
| Salt to taste | ||
| 0.50 | cup | Cilantro , roughly chopped |
| 1.00 | tbsp | Knorr Ultimate Pork Base 6 x 1 Lb |
Preparation
1. Bring beans to boil for 2 minutes, then let stand for 1 hour. Drain the soaked beans.
2. Measure 2 qts of fresh water into the pot of beans, add the pork, pork base and bring slowly to a boil. Partially cover and simmer, stirring occasionally, until the beans are tender.
3. Cook the bacon until crisp, remove the bacon, pour off all but one ounce of fat and add onions and chilies. Fry until a deep golden brown, about 8 minutes. Stir in the tomato and cook until all the liquid is absorbed.
4. Add the tomato mixture, bacon and salt to the cooked beans. Simmer sitrring occasionally, for 20-30 minutes, to blend the flavors.
5. Just before serving, taste for salt and stir in chopped cilantro.
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