Poquitos are small, pinkish-brown beans indigenous to the Santa Ynez region. Dried pink beans are a good substitute.
Recipe information
Yield
Makes 8 to 10 servings
Ingredients
Preparation
Step 1
Place beans in large bowl. Pour enough cold water over to cover beans by 1 1/2 inches; let stand overnight.
Step 2
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 drippings in pot over medium-high heat. Add chopped onion and cumin; sauté 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.
Step 3
Combine reserved bacon drippings and sliced onion in large skillet. Sauté over medium heat until brown, about 25 minutes. Season with salt and pepper.
Step 4
Transfer beans to large bowl. Top with caramelized onion and serve.
Step 5
- Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
