My husband flipped out for this recipe. He loved it. I made it to go with pork carnitas and am having it later in the week as the entree to go on cornbread. I will make this again and again...just add more salt, pepper, and bacon.
La Super-Rica Pinto Beans
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.
This recipe goes with Taco Bar for a Party
More From Sunset
- Calories: 300
- Calories from fat: 39%
- Protein: 16g
- Fat: 13g
- Saturated fat: 4.9g
- Carbohydrate: 30g
- Fiber: 5.6g
- Sodium: 567mg
- Cholesterol: 25mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note