Ansazi Poblano Stew Or Pintos Food

TEXAS SOUPER PINTOS

Steps:

• Place beans in dutch oven.
• Cover with water 2 inches above beans;bring to a boil.
• Boil 2 minutes;remove from heat,and let stand for 1 hour.
• Drain and return to dutch oven.
• Add 5 cups water and next 8 ingredients to dutch oven;bring mixture to a boil.
• Add ground chuck,stirring to crumble.
• (I cook and crumble mine before I add to beans but you can do either way).
• Cover,reduce heat and simmer,stirring occasionally,1 hour and 30 minutes.
• Uncover and simmer 30 minutes or until beans are tender and mixture has thickened.

RED CALDWELL'S PRIZE WINNIN' PINTOS

Steps:

• Drain and rinse the beans.
• Place the beans in a crock pot set on low, cover with water.
• Add everything else.
• Cook overnight.
• Add any salt that is needed.
• (Don't salt at the beginning because of the salt pork.) Serve.
• These freeze well and are even better when reheated.
• I had to cut this recipe in half to get it to fit my crock pot.

REFRIED ANASAZI BEANS

Steps:

• Cook beans at a gentle boil in 3 cups water, covered, until tender, about 1 1/2 hours.
• Drain beans and save liquid.
• Saute onion, green pepper, garlic and bacon; mash beans together with sauteed mixture, adding a little liquid at a time, until bean mixture is smooth.
• Can be frozen.

POBLANO PORK STEW

Steps:

• In a big skillet, brown the pork in hot oil (do this in batches if necessary); drain well.
• Add the potatoes, onions, poblano peppers, jalapeno pepper, garlic, and stick cinnamon to a 4 quart slow-cooker.
• Add the meat.
• In a mixing bowl, combine the chicken broth, undrained tomatoes, chili powder, oregano, and black pepper; pour over ingredients in the slow-cooker.
• Cover and cook on LOW for 8-10 hours.
• Discard cinnamon stick.
• Add in cilantro; stir.
• Adjust seasoning to taste, if necessary.
• Add hot cooked rice to individual soup bowls; ladle hot stew over rice; serve.

WHITE BEANS PLAKI

Steps:

• Heat the olive oil in a heavy bottomed saucepan.
• Lightly brown the onion and garlic.
• Add the tomato, carrot, potato and celery.
• Stir and saute for 3-4 minutes.
• Add the stock and simmer for 10 minutes.
• Add the beans, salt, pepper and lemon juice.
• Simmer for an additional 10 minutes or until veggies are tender and the stock is nearly gone.
• Remove from the heat.
• Stir in the parsley and serve.