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  Added: Apr 11, 2006  •  Visited (466)  •  Print version Print this recipe (20)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
All-Day Beans
What You Need:
  • 2 cups (1 pound) dried pinto beans
  • 6 cups water
  • 2-ounce piece of lean salt pork, with the rind removed
  • 4 dried hot red chilies, each about 1 inch long, stemmed, seeded if desired, and pulverized in a blender or with a mortar and pestle
  • 1 medium-sized onion, peeled and thinly sliced
  • 1 teaspoon salt
  • 1 recipe salsa cruda

  • How To Cook:
    1. Wash the beans in a colander set under cold running water and discard any blemished beans. In a heavy 3- to 4 quart saucepan, bring the water to a boil over high heat. Drop in the beans and cook briskly, uncovered, for 2 minutes. Then turn off the heat and let the beans soak for 1 hour.

    2. Add the salt pork, chilies and onion slices, and bring the mixture to a boil over high heat. Reduce the heat to its lowest setting and simmer tightly covered for 5˝ hours.

    3. Stir in the salt and simmer for 30 minutes longer, or until a bean can be easily mashed against the side of the pan with the back of a spoon. (Stir the beans from time to time.

    4. If the water seems to be cooking away, add more boiling water by the ˝ cup. When fully cooked, however, the beans should have absorbed most of the liquid.)

    5. Ladle the all-day beans into individual heated bowls and mound a teaspoon of salsa cruda on top of each portion. Spoon the remaining salsa cruda into a separate bowl and serve it at once with the beans.
    Serving Size: 4 to 6
     This recipe is also available in:
    Cuisine » Americas » Mexican
    Main Ingredient » Vegetables » Beans
    Dish » Side_Dishes


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