Aaron had been itchin' to plant us some pintos, so we done did it last summer. And we were able to harvest a (small) mess of 'em. Here half of 'em are in one of our favorite recipes: Cowboy Beans (thanks, Dad!). They were pretty durn tasty, iffin ya ask me.
Cowboy Beans:
2 or 3 strips of thick-cut bacon (or whatever you have available)
2 can pintos, undrained (or homegrown crock-pot cooked equivalent)
1 onion, chopped
2 tomatoes, chopped (or one can)
a couple of roasted chilies or poblanos, chopped, depending on taste
about 1 cup of corn kernels
Brown the bacon in a stock/large pot. I usually cut it up in the pot as it cooks. Add the onion and let it cook for a few minutes. Add the rest of the ingredients. Stir. Let simmer about 30 minutes. Serve with grated cheese and cornbread. Yum!
No comments:
Post a Comment