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El Paso Border Beans
3
1
2
5
3
1
6
1
C. cooked pinto beans
onion, minced
T. lard or vegetable oil
slices bacon, minced
/4 C. chorizo
lb. tomatoes, peeled, seeded and chopped
serrano chiles, minced
tsp. cumin
Sauté the beans and onion in lard or oil for about 5 minutes, stirring constantly.
In another skillet, sauté the bacon and chorizo. Drain.
Combine the beans and onion with the drained bacon and chorizo in a pot; add
remaining ingredients and simmer for 30 minutes.
El Paso Border Beans
38
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