by James Belardo
A perfect compliment to Texas-Style Chili or any other South-Western or Mexican style dish.
2 cans of pinto beans (or Romano), drained and rinsed
4 slices cured bacon or 2 thick slices of pork belly (cut into 1/4 (or smaller) pieces)
1/2 onion, finely diced
2 cloves garlic, finely diced
1 Jalapeño pepper, finely diced
1 chipotle Jalapeño pepper with adobo sauce
1 ladle (1/2 cup) crushed (preferably by hand) Plum Tomatoes,
salt and pepper
1. Heat 2-3 tbsp of olive oil on medium heat in a large skillet and saute the pork belly until well done and browned
3. Fry the finely diced onions, garlic and Jalapeño pepper
4. When the onions begin to turn translucent and the garlic begins to brown add the beans.
5. Stirring often, cook the beans, they will begin to soften, add the stewed Chipotle pepper (diced w/a bit of the adobo sauce). Cook for an additional 5-10 min. You may need to add more olive oil as the beans may get dry
6. Add some chili powder, cinnamon, salt and pepper. Mix well and let simmer.
7. Add the fresh cilantro and lime juice
8. If the beans become too dry, you may add a ladle (1/4 cup) of hand-crushed tomatoes, let simmer for at least 10-minutes
9. Add a bit of lime zest as a garnish
The Grape Gourmet
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