Sunday Beans
2 tablespoons olive oil
4 ounces slab bacon, diced
1 medium yellow onion, peeled and diced
3 cloves garlic, peeled and minced
1 medium red pepper, seeded and diced
2 tablespoons ground cumin
1 tablespoon ground coriander
1 cup orange juice
1/2 cup pineapple juice
3 (151/2-ounce) cans pinto beans, drained
Kosher salt and freshly ground black pepper.
4 ounces slab bacon, diced
1 medium yellow onion, peeled and diced
3 cloves garlic, peeled and minced
1 medium red pepper, seeded and diced
2 tablespoons ground cumin
1 tablespoon ground coriander
1 cup orange juice
1/2 cup pineapple juice
3 (151/2-ounce) cans pinto beans, drained
Kosher salt and freshly ground black pepper.
1. Heat a large saucepan over medium-high heat. Add the olive oil and, a few moments later, the bacon. Cook, stirring occasionally, until the fat has begun to render out of the bacon and the meat is beginning to crisp, about 5 minutes.
2. Lower the heat to medium and add the onion, garlic and pepper. Cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes.
3. Add the cumin and coriander. They will absorb the heated oil in the pan and grow fragrant. Stir for 1 to 2 minutes and then add the juices. Raise the heat to high until the mixture begins to simmer, then lower the heat and reduce to ¤ of its volume. Taste and adjust the seasonings.
4. Stir in the beans. After 5 minutes stir again, then taste and adjust the seasonings. (The mixture can keep, softly bubbling on the stove, for hours. Add a little juice or water if necessary. Stir occasionally.) Serve with white rice.
Serves 8.
