La Super-Rica pinto beans

La Super-Rica pinto beans

SERVES 8 to 10
TIME About 2 hours

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

Directions
1. Sort beans and discard any debris. Rinse beans and put in a 5- to 6-qt. pan. Add 2 1/2 qts. 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 tsp. salt.

2. Meanwhile, in an 8- to 10-in. 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.

PER SERVING 300 cal., 39% (117 cal.) from fat; 16 g protein; 13 g fat (4.9 g sat.); 30 g carbo (5.6 g fiber); 567 mg sodium; 25 mg chol.

Serve with 2009 Cimarron "Monsoon Red", Cochise County