4 ounces bacon
1/4 cup green bell pepper
1/4 cup red bell pepper
1/2 cup onion, chopped
3 cloves garlic
10 cups chicken stock
3 cups puréed tomatoes
2 tablespoons ham base
1/2 ounce puréed chipotle peppers
1 tablespoon cayenne
Salt and pepper, to taste
Hot pepper sauce, to taste
2 pounds dry pinto beans
Servings: 12
Render 4 ounces of bacon in stockpot; add green and red bell pepper and chopped onion; sauté 5 minutes; add 3 garlic cloves, chicken stock, puréed tomatoes, ham base, puréed chipotle peppers, cayenne, salt, pepper and hot pepper sauce to taste; add 2 pounds dry pinto beans. Bring all to a boil, lower heat and simmer, covered, about 1 1/2 hours, adding chicken stock if needed.
Cooking Time: 1 hour 30 minutes
Cuisine: Mexican
1/4 cup green bell pepper
1/4 cup red bell pepper
1/2 cup onion, chopped
3 cloves garlic
10 cups chicken stock
3 cups puréed tomatoes
2 tablespoons ham base
1/2 ounce puréed chipotle peppers
1 tablespoon cayenne
Salt and pepper, to taste
Hot pepper sauce, to taste
2 pounds dry pinto beans
Servings: 12
Render 4 ounces of bacon in stockpot; add green and red bell pepper and chopped onion; sauté 5 minutes; add 3 garlic cloves, chicken stock, puréed tomatoes, ham base, puréed chipotle peppers, cayenne, salt, pepper and hot pepper sauce to taste; add 2 pounds dry pinto beans. Bring all to a boil, lower heat and simmer, covered, about 1 1/2 hours, adding chicken stock if needed.
Cooking Time: 1 hour 30 minutes
Cuisine: Mexican
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