Chili Frijoles - Mexican Beans

Chili frijoles pairs terrifically well with Spanish rice as a component of a hearty Mexican meal. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 15 hrs
• Serves: 6

Ingredients

• 1  cup pinto beans or 1  cup pink beans
• 1  large onion, peeled and sliced
• 1  tablespoon chili powder (store bought, your own recipe or Chili Powder)
• 3  slices bacon, chopped
• 1  garlic clove, peeled and chopped

• Sauce

• 2  cups tomatoes, cooked (canned is fine)
• 2  onions, peeled and finely chopped
• 1  teaspoon chili powder (store bought, your own recipe or Chili Powder)
• 1⁄4 teaspoon salt

Directions

1. Wash beans thoroughly.
2. Cover with cold water and let stand overnight.
3. Drain well and cover with boiling water; add onion and cook until tender.
4. Drain and chop beans fine; add salt, pepper and chili powder.
5. Brown bacon in skillet; add garlic, cook until golden and remove from fat.
6. Stir beans into fat and cook until brown; remove to platter.
7. In same skillet, cook tomatoes, onions, chili powder and salt until reduced to about half.
8. Mash or whirl in a food processor/blender; add more salt and chili powder to taste, reheat and pour over beans.