Beans with Bacon, Roasted Chile and Fresh Coriander
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 sliced, cut into 1/2 inch pieces |
| 1.00 | x | Onions , medium, diced |
| 2.00 | Pepper, Pablano , large, roasted, peeled, seeded, chopped | |
| 2.00 | tomato , medium-small, roasted, peeled, seeded, chopped | |
| OR: | ||
| 15.00 | oz | Tomatoes, canned , drained, and chopped |
| 1.00 | tsp | Salt , to taste |
| 0.50 | cup | Cilantro , chopped |
Preparation
1. Pick over the beans for any foreign pieces, then rinse and place in a 4-quart pot. Add 2 quarts water, remove any beans that float, and soak for 4-8 hours, until the water has penetrated to the core of the beans. Or quick soak by boiling beans for about 2 minutes, then letting them stand for 1 hour. Drained the soaked beans.
2. Measure 2 quarts of fresh water into the pot of beans, add the pork, bring slowly to a boil, partially cover, and simmer over medium - low heat, stirring occasionally, until the beans are tender, 1-2 hours.
3. Fry the bacon in a medium-size skilled over medium-low heat, until crisp 10 minutes. Remove the bacon, pour off all but 2 tablespoons of fat, and raise the heat to medium. Add the onion and chiles and fry until the onion is a deep golden brown, about 8 minutes. Stir in the tomato and cook until all the liquid is evaporated.
4. Add the tomato mixture, bacon, and salt to the cooked beans. Simmer stirring occasionally, for 20-30 minutes, to blend the flavors. If the beans are very soupy, uncover, raise the heat and simmer away the excess liquid. For a thicker broth, puree 2 cups of the beans (with their liquid) and return to the pot.
5. Just before serving, taste for salt and stir in the chopped fresh coriander. Serve in warm bowls.
