Title: Red Bean Stew
Categories: Mexican, Stews
Yield: 1 Batch
3 c Dried red beans
Water
1 lb Pickled pork or salt pork
3 lg Onions; finely chopped
1/2 c Chili powder
2 Green peppers; up to 3,
- seeded, chopped
1 lb Chaurice or chorizo
2 Chiles (tepins); up to 3
1 ts Tabasco
Rinse beans, place in pot, cover with cold water, and bring to a
boil. Boil 2 minutes--then let set for 1 hour. Bring to a boil again,
reduce heat. Add the pork and remaining ingredients with the
exception of the sausage--let simmer. When the beans are almost
tender, add the sausage. Cook until beans are soft and the meat is
well cooked--about 1-1/2 hours. Cut the pork into small pieces and
slice the sausage. Taste for seasoning and continue cooking 30
minutes. Serve in bowls. Can be topped with rice and additional
sausage.
Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995
