PINQUITO BEANS RECIPES

Steps:

• Pick over and rinse 1 lb. pinquito (small pink) beans. Place in a 6-quart pot and cover with water. Bring to a boil, cover, take off heat and let sit 1 hour.
• Drain beans. Cover with fresh water, bring to a boil, lower heat to a simmer, and cook until tender, anywhere from 40 to 90 minutes depending on the freshness of the beans. Drain, reserving beans and 1 cup cooking liquid.
• In a 5-quart pot over medium-high heat, cook 4 slices (about 1/4 lb.) bacon, chopped. When bacon is crisp, remove all but 1 teaspoon of fat from the pan. Add 2 chopped onions (12 oz. total) and 2 cloves minced garlic to the pan. Cook, stirring, until onion just starts to brown. Add 1/2 cup tomato purée, 1/2 cup red chile sauce or red enchilada sauce, 1 tablespoon brown sugar, 1 teaspoon dry mustard, and the pinquito beans and reserved liquid. Salt to taste. Bring to a boil, stirring often, then lower heat and simmer for about 10 minutes to blend flavors.

Steps:

• Pick over beans to remove dirt and small stones; cover with water and let soak overnight in a large container.
• Drain, cover with fresh water and simmer 2 hours, or until tender (pintos may need longer).
• Sauté bacon and ham until lightly browned; add to beans.
• Sauté onions in bacon fat until lightly browned.
• Add garlic and sauté a minute or two longer.
• Add tomato puree, chili sauce, sugar, mustard, and salt.
• Drain most of liquid off beans and stir in sauce. Keep warm on low heat until ready to serve.