Portions: 16-20 Portion size: 4 oz (125 g)
2 oz 2 tsp
60 g 10 ml
Dried pinto beans or pink beans Water, cold (see note) Onion, sliced thin Garlic cloves, chopped Jalapeno or other green chile, chopped (optional) Lard or rendered pork fat Salt
Calories, 170; Protein, 8 g; Fat, 4 g (20% cal.); Cholesterol, 5 mg; Carbohydrates, 27 g; Fiber, 9 g; Sodium, 290 mg.
Note: The beans may be soaked overnight, if desired (although many Mexican cooking authorities feel that the results are not as good). If they are soaked, reduce the water for cooking to 1V2 pt (750 mL).
1. Combine the beans, water, onion, garlic, and chile in a pot. Bring to a boil, reduce heat, and simmer, covered, for 112 hours. Check the pot from time to time and add more water, if needed, to keep the beans covered.
2. Add the lard and salt. Continue to simmer until the beans are tender. Do not let the beans go dry. There should always be some broth. Add hot water if necessary.
3. The beans will hold refrigerated for several days.
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