serves a lot
3 cups pinquito beans (indigenous to Santa Barbara County)
½ pound bacon, diced
3 onions, diced
garlic cloves, chopped
1 7 oz. can chilies, diced
1 8 oz. can tomato sauce
1-2 pickled jalapeno peppers, diced.
Rinse, and then soak the beans for several hours. Drain; then add water to cover and simmer for 2 hours.
Brown the bacon until nice and crispy. Sauté the onion and garlic in the bacon fat. Add all this stuff to the beans. Add the chilies and tomato sauce and simmer for an additional hour. Salt and pepper to taste.
courtesy of: Audrey Dappen, D-Cubed Cellars, Napa Valley Zinfandel, Post Office Box 694, St. Helena, California 94574, (707) 963-5212
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