La Super Rica Pinto Beans

• Ingre­di­ents:
• 1 lb. dried pin­to beans
• 3 slices bacon, chopped
• ¹⁄₂ lb. chorizo
• 1 Poblano chili, rinsed, stemmed, seed­ed, and fine­ly chopped

Sort beans and dis­card debris. Rinse beans and put and put into dutch oven. Add 2 ¹⁄₂ qts. water. Cov­er and bring to a boil over high heat. Reduce heat and sim­mer, occas­sion­al­ly until beans are ten­der to bite (1 1÷4−1 ¹⁄₂ hours). Add 1 tsp. salt.

Mean­while, in 8–10 inch fry­ing pan, brown bacon. Trans­fer to bowl.

Remove cas­ings from chori­zo. Crum­ble sausage in fry­ing pan and brown, stir­ring fre­quent­ly. Add chili and stir until limp, 3–4 minutes.

To sausage, add cooked bacon and ¹⁄₂ cup bean cook­ing liq­uid, stir­ring occa­sion­al­ly for 5 min­utes. Stir sausage mix­ture into beans and sim­mer to blend fla­vors, about 5 min­utes. Add salt to taste.

Yield: 8–10 servings