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.
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
How to Make It
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.
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.
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.
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.