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- 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