| Ingredients: 1 1/2 Pound(s) Chorizo 1 Pound(s) bacon 2 chili, poblano 1 tomato 1 Pound(s) dried pinto beans |
Directions:
Rinse and boil the beans with half an onion and cook for over an hour. Roast poblanos and cut into strips. Saute the chorizo and chopped bacon in a large skillet. Add poblano and tomato to the chorizo. Add the beans and bean broth to the skillet. Cook down for about 7 minutes. |