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el Paso Border Beans 3 Cups Cooked Pinto Beans
1 Onion, Minced
2 Tablespoons Lard Or Vegetable Oil
5 Slices Bacon, Minced
3/4 Cup Chorizo
1 Pound Tomatoes, Peeled, Seeded And Chopped
6 Serrano Chiles, Minced
1 Teaspoon Cumin sauté The Beans And Onion In Lard Or Oil For About 5 Minutes, Stirring Constantly. in Another Skillet, Sauté The Bacon And Chorizo. Drain. combine The Beans And Onion With The Drained Bacon And Chorizo In A Pot; Add Remaining Ingredients And Simmer For 30 Minutes. |
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