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| What You Need: |
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2 cups (1 pound) dried pinto beans
6 cups water
2-ounce piece of lean salt pork, with the rind removed
4 dried hot red chilies, each about 1 inch long, stemmed, seeded if desired, and pulverized in a blender or with a mortar and pestle
1 medium-sized onion, peeled and thinly sliced
1 teaspoon salt
1 recipe salsa cruda
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| How To Cook: |
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1. Wash the beans in a colander set under cold running water and discard any blemished beans. In a heavy 3- to 4 quart saucepan, bring the water to a boil over high heat. Drop in the beans and cook briskly, uncovered, for 2 minutes. Then turn off the heat and let the beans soak for 1 hour.
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2. Add the salt pork, chilies and onion slices, and bring the mixture to a boil over high heat. Reduce the heat to its lowest setting and simmer tightly covered for 5˝ hours.
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3. Stir in the salt and simmer for 30 minutes longer, or until a bean can be easily mashed against the side of the pan with the back of a spoon. (Stir the beans from time to time.
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4. If the water seems to be cooking away, add more boiling water by the ˝ cup. When fully cooked, however, the beans should have absorbed most of the liquid.)
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5. Ladle the all-day beans into individual heated bowls and mound a teaspoon of salsa cruda on top of each portion. Spoon the remaining salsa cruda into a separate bowl and serve it at once with the beans.
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