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Arizona Ranch Beans
Arizona Ranch Beans
Yield: Makes 6 to 8 servings
Long simmering gives a smooth, melting quality to these beans.
Ingredients:
1pound uncooked, dried pinto beans
Cold water
8cups water
1/2pound bacon, diced
1can (14-1/2 ounces) tomatoes, undrained and coarsely chopped
2medium onions, chopped
2cloves garlic, minced
1can (4 ounces) diced green chilies
1teaspoon chili powder
1/2teaspoon dried oregano
1/4teaspoon ground cumin
Salt
Fresh oregano for garnish (optional)
2limes
Preparation:
1.Sort beans, discarding any foreign material. Place beans in large Dutch oven. Add enough cold water to cover beans by 2 inches. Cover; bring to a boil over high heat. Boil 2 minutes. Remove from heat; let soak, covered, 1 hour. Drain. Add the 8 cups water. Simmer, partially covered, 1 hour. Cook bacon in large skillet until crisp. Add bacon and 2 tablespoons of the drippings to beans. Add tomatoes with juice to beans. Add onions, garlic, chilies, chili powder, dried oregano and cumin. Simmer, partially covered, 3 hours or until beans are very tender. At end of cooking, beans should have a little liquid. If beans become too dry, add more water. If beans have more liquid than you like, uncover and boil over medium heat, stirring more frequently as mixture thickens. Season with salt to taste. Garnish with fresh oregano if desired. Cut lime into wedges; pass at the table to squeeze over each serving.
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