Soupy Beans
Damn this looks good. I love beans and rice...and with avocado, cilantro, and salsa!? YUMS!!!
Update: Ranchero beans cooked with sauteed onions and garlic, our usual spiced chicken, chunks of avocado, cilantro, cheese, and some salsa over rice. Mmmm... Very very good.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 peppers (red, green, yellow or orange all work), chopped
- 3-4 thick rashers of bacon (pork or turkey), chopped
- 1 pound pinto or cranberry beans, rinsed and picked over for any stones
- salt and pepper to taste
Directions:
- In a large dutch oven with a tight-fitting lid, heat the olive oil and saute the onions and peppers. While they're cooking add the chopped bacon and cook until everything is nicely browned.
- Add the beans to the pot and pour in enough water so that it rises at least two inches above the beans. Bring the pot to a boil, reduce the temperature to low (you want the beans to simmer gently) and put a lid on the pot.
- Let the beans cook for two to three hours, until they've softened and the water has turned into a tasty broth (aka pot liquor).
- Serve over rice with grated cheese, cubed avocado, chopped cilantro, salsa and minced raw onion. Or add bacon and sauteed onion.
