1 pound of dried beans, pinto or black
1/2 pound bacon, cooked crisp and set aside
about 1/4 cup rendered bacon fat, with the crunchies in the bottom of the pan if possible
1 medium sized onion, peeled and partially quartered so the onion holds together
1 whole green chile pepper, whole
3-4 large cloves of garlic, peeled
1 large onion, peeled and chopped
1-3 green chiles, seeded and chopped
3-4 large cloves of garlic, peeled and chopped
3-4 ripe tomatoes peeled and chopped or a small can of diced tomatoes
Cover beans in cold water and then bring to a boil, boil about 15 minutes, then remove from heat, cover and allow to sit an. hour. After the hour, add the whole onion, whole chile and who garlic cloves and bring the beans to a boil again, then reduce heat so the beans just barely simmer. Simmer until very tender, another 45 minutes to an hour, until they are very tender. When tender remove from the heat and set aside. Take the whole vegetables from the pot and mash or chop finely, then add back to the beans.
Next, take the reserved bacon fat and heat in another pan. Add the chopped onions and green chiles, saute until they are are starting to brown, then add the garlic. Fry just a few minutes and then add tomatoes. Simmer this until the mixture is almost dry, stirring often. When mixture is cooked, add it and the bacon into the beans, bring them back to a simmer and simmer for about 10 minutes or so.
Is good with any kind of Mexican food or by itself. If you have leftover roast pork, you can add that to the beans as well. Makes a good meal by itself.
