Mexican Pot Beans.
The pot beans are from Mexico, I made some changes to the dish because here I couldn't find chorizo(Spicy pork sausage), in your case, if you find, you can use it and fry just after you fry the bacon.
I use Suho meso (Beef Dried meat), it is use too much here, where I am now, this is totally optional,I like the flavor dried meat give to the beans, but, if you prefer you can use beef or pork ribs, for this, you will need seal the meat, salt and pepper to the meat, but don't use too much salt remember you will put salt to the beans when they are cooked, normally after 1 hour of boiled, you will leave with the meat and the sauce one hour more because if you leave more time, the meat will give good flavor to the beans.
Ingredients:
- Bay or pinto beans.
- 3-4 Tomatoes. (In my case I just use 3 because my pot is small).
- 4 Slices of bacon (chop to put in beans)
- 4 Sausages.
- 3/4 of onion (1/4 for boil the beans, 1/2 for sauce).
- 2 Garlic cloves ( 1 for boil the beans, 1 for sauce).
- Dry meat (Optional, you can use also beef or pork ribs, but you need to put salt and pepper to the meat and sail before put in beans)
- Chopped coriander.
- Vegeta or Vegetable stock powder.
- Cumin.
- Salt and pepper.
- Sugar.
How to prepare:
1.Clean the beans, From one night before or for 5 hours put in water the beans, make sure to cover well all beans fill the container
because the beans expand.
2.With strainer, remove all water from beans and then put in a pot with clean water.
3.Add 1/4 of onion and 1 garlic Clove, leave in medium-high heat, review and add water when necessary.
4.After 1 hour review the beans and if beans are cooked, add salt and the meat,leave them to continue cook with the meat, add water
if necessary.
5. Leave the beans in low heat.
6. For the sauce:
- Put to cook the tomatoes in water.
- After cook, peel the tomatoe and add to the mixer.
- Add 1/2 onion and 1 garlic clove.
- Put water (I use also bit of water from the beans that are cooking, I add also the onion and garlic clove that I remove from the beans,
- this is optional, I like the flavor that give to the sauce)
- Pepper to taste
- Cumin (half of teaspoonful).
- Vegeta (Vegetables stock in powder) I use les than a half of teaspoonful, If you want, use instead only salt, but remember that beans
- already have salt, so, dont put too much.
- Mix all ingredients.
7.If the sauce is ready, add with a strainer (I forgot to use :(... but even though, were delicious), Don't turn off the beans,
continue in low heat.
8.In a pan with little bit of oil or without oi if you are using teflon, add the chopped bacon, the bacon when start fry will release
oil, that's why you don't need oil, actually, you can remove bit of oil from bacon to not have too much greasy your beans,
add the sausage and fry until golden, not too much, you don't want to burn it.... :)
9.Add the bacon and sausage to the beans that continue in low heat with the sauce and meat.
10.Review the beans let them one hour more with all ingredients in low heat to have good tasty beans, cover it and review, if need
more water, you can add.
11.After 1 hour with all ingredients and in low heat, add the chopped coriander, if like me, you didn't get natural coriander, you can add dry parsle or dry chives, but the coriander, will give really good flavor, leave for 10 more minutes and put aside.
(Tip: If you get Chorizo, you can add just after you add the bacon, fry and then add the sausage.)
I hope you enjoy this delicious dish, Very Mexican, and because is September 15.. :)...
QUE VIVA MEXICO!!!... :).
