Serves: 8
Total Calories: 58

1 pound pink beans
1 bay leaf
1/2 pound sliced bacon, cut crosswise into 1-inch pieces
1 large white onion, chopped
2 cloves garlic (medium), chopped
1 , serrano chile kimmy, , finely chopped, including seeds
1 teaspoon dried oregano (Mexican variety preferred), crumbled
3 medium tomatoes, peeled and chopped, or 1 (15-ounce) can ready-cut tomatoes
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste

1. Pick over dried beans carefully and remove any pebbles or debris. Place in a large strainer or colander and rinse thoroughly under cold tap water.

2. Put the beans in a large pot. Cover with about 2 inches of water. Bring to a boil and add the bay leaf. Reduce the heat to low, cover and cook the beans, stirring occasionally, until tender, about 1 1/2 to 2 hours. (Add more water if liquid thickens before the beans are tender. Do not let the beans boil dry.)

3. In a skillet, cook the bacon until crisp. Remove and drain on paper towels. Pour off all but 1 tablespoon of the bacon fat, and in the same pan, cook the onion and garlic, stirring, until the onion begins to brown, 3 to 4 minutes.

4. When the beans are tender, add the bacon and the skillet ingredients to the beans along with the serrano and tomatoes. Continue cooking the beans, uncovered, until the broth thickens, about 20 to 25 minutes. Season the beans with salt and pepper. Serve in individual bowls.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 58
Calories from Fat: 38

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Beans, Rice, and Pasta
Basic Chickpeas
Basic Pot Beans
Basic Refried Beans
Basic White Rice
Beans with Chorizo, Chiles, and Tequila
Black Beans Yucatán
Black Beans and Rice
Black Beans with Diced Pork, Yucatán-Style
Chickpeas with Spinach
Fresh Fava Beans
Green Rice
Horsemen’s Beans
Lima Beans with Toasted Pumpkin Seeds
Mexican Rice
Pinto Beans with Fried Onions
Quick Refried Black Beans
Ranch Beans with Bacon
Red Beans and Pork Chili
Red Rice with Chicken
Rice with Carrots
Rice with Chickpeas
Rice with Corn
Rice with Crab, Yucatán Style
Rice with Ham and Pineapple
Rice with Minced Pork or Beef
Rice with Mixed Vegetables
Rice with Mushrooms and Poblano Chiles
Rice with Pine Nuts
Rice with Plantains
Rice with Sausage and Cabbage
Rice with Shrimp and Corn
Rice with Squash Blossoms
Tomatillo-Cilantro Rice
Vermicelli with Chicken Meatballs
Vermicelli with Mushrooms
Vermicelli with Turkey
White Beans and Carrots with Green Onions
White Beans with Roasted Garlic
Yellow Rice with Peas
Yucatán Puréed Black Beans