DivotMaker
New member
Pinquito Beans:
1 lb dry Lompoc Bean Co. pinquito beans
7 slices thick-cut Wright’s bacon (hickory), cubed into ½” squares (any good thick bacon will do.)
1 medium yellow onion, chopped
2 cloves fresh garlic, minced
1 large Anaheim pepper, chopped
1 can Rotel original
1 10 oz can red enchilada sauce
1 Tbs. sea salt
2 Tbs. light brown sugar
Directions: Soak beans in cold water for 10 hours, then change water and simmer on medium heat for 2-3 hours. Drain beans, but keep 2 cups of the bean water after cooking. Do not add salt to the beans while they are cooking in this stage; it makes the skin tough!
In a cast iron Dutch oven, cook the bacon cubes, stirring often. Remove cooked bacon to a separate bowl, and drain bacon grease, except 1 Tbs. In the hot pan, add chopped onion, garlic and pepper, stir to brown. Add in bacon, Rotel and enchilada sauce, mix thoroughly. Add in beans, salt and brown sugar, and enough of the leftover bean juice to make the beans wet, but not too soupy. Continue to simmer on low heat for an hour (to blend the ingredients), stirring occasionally.
1 lb dry Lompoc Bean Co. pinquito beans
7 slices thick-cut Wright’s bacon (hickory), cubed into ½” squares (any good thick bacon will do.)
1 medium yellow onion, chopped
2 cloves fresh garlic, minced
1 large Anaheim pepper, chopped
1 can Rotel original
1 10 oz can red enchilada sauce
1 Tbs. sea salt
2 Tbs. light brown sugar
Directions: Soak beans in cold water for 10 hours, then change water and simmer on medium heat for 2-3 hours. Drain beans, but keep 2 cups of the bean water after cooking. Do not add salt to the beans while they are cooking in this stage; it makes the skin tough!
In a cast iron Dutch oven, cook the bacon cubes, stirring often. Remove cooked bacon to a separate bowl, and drain bacon grease, except 1 Tbs. In the hot pan, add chopped onion, garlic and pepper, stir to brown. Add in bacon, Rotel and enchilada sauce, mix thoroughly. Add in beans, salt and brown sugar, and enough of the leftover bean juice to make the beans wet, but not too soupy. Continue to simmer on low heat for an hour (to blend the ingredients), stirring occasionally.
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