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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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what's with the dumb stuff? Ingredients:
1 can of pinto beans 48oz rinsed |
3 red jalapenos seeds and veins removed cut into 1 in pieces |
1 poblano, seeds and veins removed cut into quarters |
8 cloves of garlic ( peeled) |
5 strips of bacon |
1 cup of onion diced |
1/2 stick of butter |
2 tbs of tobasco chipotle flavored |
12 baby carrots |
2 passilla chilies seeds removed |
1 tsp mexican oregano |
Directions:
1. Cook carrots and passillas in 1 cup of boiling water for 5 minutes and set aside. Saute bacon until crisp and remove to a paper towel. Saute whole garlic cloves in the bacon grease for 5 minutes on medium heat then turn over garlic and repeat to brown both sides. Add onion, jalapeno and poblano to garlic and saute 5 minutes. Remove with a wooden spoon into a bowl lined with paper towels.
2. In a clean pot add the carrots,passillas and cooking liquid along with the remaining ingredients including the butter and tobasco. Bring to a boil then reduce heat to low and cook for 1 hour.
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