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Poquito Beans

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Poquito Beans

this is the original Barbeque Bean.

Nutrition Facts

Serving Size: 1/4 cup dry (45 g) (approx. 1/2 cup cooked)

Nutrient Amount %DV

Calories 150 Calories from Fat 10 Total Fat 1 g 2% Saturated Fat 0 g 0%

Cholesterol 0 mg 0% Sodium 0 mg 0% Total Carbohydrate 26 g 9%

Dietary Fiber 8 g 32% Sugars 0 g Protein 0 g Vitamin A 0%

Vitamin C 0% Calcium 4% Iron 10%


Basic Bean Cooking Instructions
Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water of cover, bring to a boil, remove from the heat , and soak for 1 1/2 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1 to 2 hours or until tender depending on size of the bean.


Ranch Style Poquito Beans

1 lb. dried Poquito Beans
1 lb. smoked bacon
1 large red onion, chopped
1 Tbsp ground cumin
1 large red onion, thinly sliced
2 cups orange juice
1 Tbsp minced canned chipotle chilies


Place beans in large bowl. Pour enough cold water over to cover beans by 1 1/2 inches; let stand overnight.
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 in pot over medium-high heat. Add chopped onion and cumin; saut? 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.
Combine reserved bacon drippings and sliced onion in large skillet. Saut? over medium heat until brown, about 25 minutes. Season with salt and pepper.
Transfer beans to large bowl. Top with caramelized onion and serve.


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