Subj : Mexican Sides - 12
To   : All
From : Dave Drum
Date : Sun Nov 24 2024 12:38:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Frijoles y Chorizo
 Categories: Beans, Pork, Chilies, Herbs
      Yield: 16 servings
 
      1 lb Dried pinto beans
      2    Poblano peppers
      2    Serrano chilies
      6 c  Water
      1    Bay leaf
    1/2 lb Uncooked chorizo
      2 tb Lard
      1 c  Chopped onion
      2 ts Salt
    1/4 c  Chopped fresh cilantro
 
  Place beans in a Dutch oven; add water to cover by 2 in.
  Bring to a boil; boil for 2 minutes. Remove from the
  heat; cover and let stand for 1 hour.
  
  Place peppers on a baking sheet; broil 4 in. from the
  heat until skins blister, about 4 minutes. With tongs,
  rotate peppers a quarter turn. Broil and rotate until
  all sides are blistered and blackened. Immediately place
  peppers in a bowl; cover and let stand for 15 minutes.
  Peel off and discard charred skin. Remove stems and
  seeds. Chop peppers.
  
  Drain and rinse pinto beans, discarding liquid. Return
  beans to the Dutch oven. Add 6 cups water and bay leaf;
  bring to a boil. Reduce heat; simmer, uncovered, for
  1-1/2 to 2 hours or until beans are tender.
  
  Meanwhile, crumble chorizo into a skillet; cook over
  medium heat for 6-8 minutes or until fully cooked. Drain
  and set aside. In the same skillet, melt lard. Add onion
  and reserved peppers; cook and stir until tender, about
  5 minutes.
  
  Add the chorizo, pepper mixture and salt to beans.
  Simmer, uncovered, for 30 minutes. Discard bay leaf.
  Just before serving, stir in cilantro.
  
  Taste of Home Test Kitchen
  
  Makes: 16 servings (2 quarts)
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... She was as dangerous as a rabid honey badger on meth.
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