Mexican ‘pork and beans’ recipe. If you like, top with lime, green onion, salsa, cheese, and sour cream, even pork rinds.
Ingredients
- ½ pound bacon strips
- ½ cup bacon drippings
- 1 large onion, finely chopped
- ½ pound cooked ham, diced
- ¼ pound chorizo sausage, crumbled
- 5 (16 ounce) cans pinto beans, rinsed and drained
- 1 whole chipotle pepper
- 2 cloves garlic, pricked with a fork
Directions
Step 1
Fry bacon strips in a large skillet over medium heat until crisp. With a slotted spoon, remove bacon to paper towels. Reserve 1/2 cup bacon drippings.
Step 2
Place drippings in a large pot, and warm over medium heat. Fry onions until light brown. Stir in ham and chorizo. Reserve 1 cup of beans, and add the rest to the pot, along with the chipotle and garlic.
Step 3
Mash the reserved beans, then add to the pot. Simmer beans until thick and soupy, about 30 minutes. (If the beans become too dry, stir in water). Remove chipotle and garlic, and serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 458 | |
% Daily Value * | |
Total Fat25g | 33% |
Saturated Fat9g | 46% |
Cholesterol42mg | 14% |
Sodium1298mg | 56% |
Total Carbohydrate37g | 13% |
Dietary Fiber11g | 39% |
Total Sugars1g | |
Protein21g | |
Vitamin C11mg | 57% |
Calcium106mg | 8% |
Iron4mg | 21% |
Potassium734mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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