1 lb Slab bacon
2 lb Dry pinto beans or dry navy
1 ea Large onion, cliced
4 ea Cl Garlic sliced
2 ea Ancho peppers or 1 tablespoo
3 qt Water
2 1/2 ts Salt
1 ea One-pound can tomatoes
12 ea Canned serrano peppers, seed
1 x Or 12 tiny green hot pickled
1 x Finely chopped
1 ts Coriander seeds, crushed
Fat grams per serving: Approx. Cook Time: 2 hrs Remove the rind from the bacon and cut rind into 1/2 inch squares. Cut bacon into small pieces; set aside. Put the rind, beans, onions, grarlic and Ancho peppers into a large heavy kettle. Add water and bring to a boil. Lower the flame, cover the kettle and let the beans cook gently about 1 1/2 hours. Add salt and cook uncovered for 15 minutes. In a separate pan, fry diced bacon until slightly crisp. Add tomatoes and remaining ingredients to bacon. Cook this mixture over medium flame for about 10 minutes. Skim off excess fat. Add bacon ant tomato
mixture to beans and continue cooking uncovered, over a low flame for 1 hour or until beans are very tender. Makes about 3 quarts. They used to say a cowhand would work from sunrise to sunset “for a dollar a day and a plate of beans.” Now, either he liked his work or the beans were pretty good. And they tasted even better when the cook built a bean chili by adding bacon, tomatoes and hot peppers. From “Famous Chili Recipes From Marlboro Country”. —–