+
5 (9)

Healthy Eating, Sides

Mayie’s beans from Wool Growers

Mayie’s beans from Wool Growers
Anne Cusack / Los Angeles Times

Dear SOS: My wife and I have spent a number of years trying to duplicate the wonderful beans commonly found at the many Basque restaurants in Southern California, such as Wool Growers in Bakersfield. Might you have a recipe or ... Read more

Total time: About 2 hours | Serves 8 to 10
  • 1 pound pinto or pinquito beans
  • 1/4 cup chopped salt pork or bacon
  • 1 onion, chopped
  • 1 to 2 cloves garlic, chopped
  • 1/4 cup chopped fresh parsley
  • 1 (8-ounce) can tomato sauce
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon red pepper flakes
  • Salt and pepper

Step 1Sort and wash the beans, then place them in a small, heavy-bottom pot or Dutch oven. Add enough water to cover the beans by 2 inches. Bring to a boil over high heat, then reduce the heat to a gentle simmer and cook, loosely covered, until the beans are tender, 1 1/2 to 2 hours. Stir the beans occasionally and check the water level, adding additional water as needed to keep the beans moist as they cook.

Step 2While the beans are cooking, cook the salt pork in a frying pan until the fat is rendered and the pork is cooked, 6 to 8 minutes, stirring constantly. Remove and reserve the salt pork, leaving the fat in the pan. Add the chopped onion and garlic to the pan and cook over gentle heat until the onion is translucent, stirring occasionally, 4 to 6 minutes.

Step 3When the beans are tender, stir in the cooked salt pork, onions, garlic, parsley, tomato sauce, thyme and red pepper flakes. Taste and add 1 1/2 teaspoons salt and one-half teaspoon pepper, or to taste. Bring the mixture back to a simmer and cook a few minutes to marry the flavors. This makes about 1 1/2 quarts beans, which will keep, covered and refrigerated, up to 1 week. The flavors will improve with time.

Note: Adapted from Wool Growers in Bakersfield.

HAVE YOU TRIED


Lasagna Bolognese
Lasagna Bolognese

Coral Tree Cafe's vegetable soup
Coral Tree Cafe's vegetable soup

Hamantaschen with poppyseed filling
Hamantaschen with poppyseed filling

Wilton's corn cakes with nasturtium butter
Wilton's corn cakes with nasturtium butter

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Healthy Eating

Steamed fish with pea shoots
Chipotle roasted salmon
Grilled halibut soft tacos with lime-garlic vinaigrette
Balsamic shrimp and asparagus salad