ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
The combination of flavors makes this a favorite baked bean recipe of all times.
Yield: 4 servings
4 slices lean bacon, cut crosswise into thin strips 1 cup finely diced Spanish onion 1 large clove garlic, minced 1 pound cooked navy or pea beans, or one 16-ounce can brick-oven baked beans ¾ cup ketchup 1 cup dark brown sugar, packed 1 teaspoon mustard powder 1 Tablespoon pure ground mild red chile
1. Preheat oven to 325F.
2. In a heavy skillet, sauté the bacon strips over medium-high heat until crisp. Add the onion and garlic, and continue cooking until the onion is transparent but not browned.
3. Transfer the bacon, onion and any fat that may have accumulated to mixing bowl. Add the remaining ingredients and combine well. Pour the mixture into an ungreased 2-quart baking dish and bake uncovered at 325F for 2 ½ to 3 hours if using freshly cooked beans, 20 to 30 minutes if using canned.
Note: The beans will keep up to 2 weeks in the refrigerator, but don’t freeze them; freezing tends to change the texture and make the beans mushy.