Ingredients
- 6 beef bouillon (cubes)
- 1,400 ml water
- 475 gr pinto beans (dried)
- 32 gr salt pork (lean optional)
- 6 gr chili (dried crushed red)
- 1 slice onion thinly (sliced)
Wash beans and discard any blemished beans. In a heavy 3 to 4 litre saucepan or slow cooker, bring water to a boil. Drop in beans and cook briskly for 2 minutes. Turn off heat, cover and let soak 1 hour. Add onion, garlic, crushed chilies, bouillon, pork and bring to a boil over high heat. Reduce heat to its lowest setting and simmer tightly covered for 5.5 hours or until tender. Add water as necessary. Salt can be added at the end if desired. Goes good with hamburgers or barbecue. Also can be served in bowls with a mound of salsa on top. Recipe By :
