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Rodeo Beans

Rodeo Beans
Lori Shepler / Los Angeles Times

There's much to be said for American ingenuity, especially when it comes to food. On the brink of the 21st century, culinary creativity abounds--from the handiwork of chocolatiers to fusion cooking to "tasting menus" that showcase choice delicacies. But during ... Read more

Total time: 3 hours 30 minutes, plus 8 hours soaking | Serves 12
  • 4 cups dried pink beans
  • 2 quarts water, for soaking
  • 2 quarts water, for boiling
  • 2 large onions, thinly sliced
  • 4 cloves garlic, minced
  • 1 green bell pepper, minced
  • 1/2 pound bacon, diced
  • 1 (16-ounce) can tomato sauce
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 tablespoons chili powder
  • 3 tablespoons cold water

Step 1Rinse beans, then soak overnight in 2 quarts water. Drain. Place beans in 2 quarts fresh water and bring to boil over medium-high heat, 10 minutes. Add onions, garlic, bell pepper, bacon, tomato sauce, salt and pepper. Cover and simmer 2 hours. Uncover and simmer 30 minutes.

Step 2Mix chili powder and cold water into smooth paste in small bowl and add to beans. Simmer 30 minutes more.


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