Ingredients
- 1 can of pinto beans 48oz rinsed shopping list
- 3 red jalapenos seeds and veins removed cut into 1 in pieces shopping list
- 1 poblano, seeds and veins removed cut into quarters shopping list
- 8 cloves of garlic ( peeled) shopping list
- 5 strips of bacon shopping list
- 1 cup of onion diced shopping list
- 1/2 stick of butter shopping list
- 2 tbs of tobasco chipotle flavored shopping list
- 12 baby carrots shopping list
- 2 passilla chilies seeds removed shopping list
- 1 tsp Mexican oregano shopping list
How to make it
- Cook carrots and passillas in 1 cup of boiling water for 5 minutes and set aside. Saute bacon until crisp and remove to a paper towel. Saute whole garlic cloves in the bacon grease for 5 minutes on medium heat then turn over garlic and repeat to brown both sides. Add onion, jalapeno and poblano to garlic and saute 5 minutes. Remove with a wooden spoon into a bowl lined with paper towels.
- In a clean pot add the carrots,passillas and cooking liquid along with the remaining ingredients including the butter and tobasco. Bring to a boil then reduce heat to low and cook for 1 hour.
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