By Schatzie Ohio
As most people seem to like Mexican food I thought I would send this posting to you. These recipes were given to me by my Mexican friends over the years. The first recipe is in keeping with the recent bean posts. The second recipe is for the rice that pairs nicely with the beans.
4 cups pinto beans soaked over night and drained
Add water, 4 cloves garlic, chopped medium onion.
cook for 1 1/2 hours until tender. Drain
In a large skillet brown to crisp 1 pound bacon
Remove bacon and let fat cool a little then add beans and heat to boiling.
Mash beans to desired consistency.
Stir in crumbled bacon.
2 cups rice
3 tablespoons oil
Brown on medium heat, stirring
In blender chop medium onion and garlic clove, whirl in 1 cup water or chicken broth (the broth is the best)
Add 5 cubes of chicken bouillon, a pinch of cumin, 2 cups water and 1 small can tomato sauce. Salt to taste.
Bring to boil and cover and reduce heat to low for 20 minutes.
Remove from heat and let stand for 5 minutes.
Here is a bonus recipe that my family also likes.
1 large can white hominy
1 small can diced green chilies
1/2 to 1 pound pork roast or steak, diced small
green onion bunch, sliced
1 small can stewed tomatoes
dash of oregano
salt and pepper to taste.
Fry meat for about 35 minutes. Drain.
Pour in all ingredients and 2 cups water.
Simmer for 20 minutes
We like this recipe served with cornbread on the side.