La Super-Rica Pinto Beans

recipe

Notes: At Santa Barbara's La Super-Rica, these simple beans have maintained their popularity for almost 20 years, according to owner Isidoro Gonzales. You'll need 6 cups for the party. If making up to 3 days ahead, chill airtight; freeze to store longer.

Yield:

Makes about 10 cups; 8 to 10 servings

Recipe from

Sunset

Nutritional Information

Calories 300
Caloriesfromfat 39 %
Protein 16 g
Fat 13 g
Satfat 4.9 g
Carbohydrate 30 g
Fiber 5.6 g
Sodium 567 mg
Cholesterol 25 mg

Ingredients

1 pound dried pinto beans
About 1 teaspoon salt
3 slices bacon (about 2 1/2 oz. total), chopped
1/2 pound chorizo or linguisa (Portuguese) sausage
1 poblano chili (also called pasilla; about 3 1/2 oz.), rinsed, stemmed, seeded, and finely chopped

Preparation

1. Sort beans and discard any debris. Rinse beans and put in a 5- to 6-quart pan. Add 2 1/2 quarts water. Cover and bring to a boil over high heat; reduce heat and simmer, stirring occasionally, until beans are tender to bite, 1 1/4 to 1 1/2 hours. Add 1 teaspoon salt.

2. Meanwhile, in an 8- to 10-inch frying pan over medium-high heat, stir bacon frequently until browned, about 3 minutes. With a slotted spoon, transfer bacon to a bowl.

3. Remove and discard chorizo casings. Crumble sausage into frying pan. Stir frequently until browned, 4 to 5 minutes. Add chili and stir until limp, 3 to 4 minutes.

4. To sausage mixture, add cooked bacon and 1/2 cup bean cooking liquid; stir occasionally for 5 minutes. Stir sausage-bacon mixture into beans and simmer to blend flavors, about 5 minutes. Add salt to taste.

Note:

Isidoro Gonzales,

La Super-Rica, Santa Barbara, CA,

March 2000
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