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Epicurious

Ranch-Style Poquito Beans

3.1

(2)

Poquitos are small, pinkish-brown beans indigenous to the Santa Ynez region. Dried pink beans are a good substitute.

Recipe information

  • Yield

    Makes 8 to 10 servings

Ingredients

1 pound dried poquito beans or pink beans
1 pound smoked bacon, chopped
1 large red onion, chopped
1 tablespoon ground cumin
2 cups orange juice
1 tablespoon minced canned chipotle chilies*
1 large red onion, thinly sliced

Preparation

  1. Step 1

    Place beans in large bowl. Pour enough cold water over to cover beans by 1 1/2 inches; let stand overnight.

    Step 2

    Cook bacon in large pot over medium heat until crisp, about 12 minutes. Using slotted spoon, transfer bacon to paper towels. Transfer 3 tablespoons bacon drippings to small bowl. Heat remaining drippings in pot over medium-high heat. Add chopped onion and cumin; sauté 5 minutes. Stir in juice and chilies; boil 5 minutes. Add beans and soaking liquid; bring to boil. Reduce heat to medium. Cover partially; simmer 2 hours. Uncover; simmer until beans are tender and liquid thickens, about 30 minutes. Stir in bacon. Season with salt and pepper.

    Step 3

    Combine reserved bacon drippings and sliced onion in large skillet. Sauté over medium heat until brown, about 25 minutes. Season with salt and pepper.

    Step 4

    Transfer beans to large bowl. Top with caramelized onion and serve.

  2. Step 5

    • Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
TagsStewSoup/StewSouthwesternAmericanBean and LegumeVegetableChipotleChileSideDinnerGluten FreeNut FreeDairy FreeEasySimmerBon Appétit
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