Bon Appetit/October 2002

Ranch-Style Poquito Beans
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8-10 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound dried poquito beans or pink beans 1 pound smoked bacon, chopped 1 large red onion, chopped
1 tablespoon ground cumin 2 cups orange juice 1 tablespoon minced canned chipotle chilies
1 large red onion, thinly sliced



1 Place beans in large bowl. Pour enough cold water over to cover beans by 1-1/2 inches; let stand overnight.
2 Cook bacon in large pot over medium heat until crisp, about 12 minutes. Using slotted spoon, transfer bacon to paper towels. Transfer 3 tablespoons bacon drippings to small bowl. Heat remaining in pot over medium-high heat. Add chopped onion and cumin; saute 5 minutes. Stir in juice and chiles; boil 5 minutes. Add beans and soaking liquid; bring to boil. Reduce heat to medium. Cover partially; simmer 2 hours. Uncover; simmer until beans are tender and liquid thickens, about 30 minutes. Stir in bacon. Season with salt and pepper.
3 Combine reserved bacon drippings and sliced onion in large skillet. Saute over medium heat until brown, about 25 minutes. Season with salt and pepper.
4 Transfer beans to large bowl. Top with caramelized onion and serve.

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