Ingredients
- 2 Cups Pink Beans Pinquintos if available
- 3 Tablespoon olive oil
- 2 Cloves garlic Crushed
- 1 Can Green Chiles 4oz, chopped
- 1 Can Hominy Small
- 1/2 Lb Monterey Jack Queso Fresco, or Tofu Cheese diced.
- 1 Can Green chiles for each diner. Small, Whole
- 1 clove garlic per canned chile.
- Garlic Slivers
- Salt and Pepper
Servings: people
Instructions
- Cook the beans, covered with water for 2 hours or until they are tender. When ready, remove the beans from the pot, reserving the cooking liquid.
- In a large skillet, heat 3 Tbls olive oil, add the garlic and fry it until golden brown. Add the beans and mash some of them with a spoon to make a little puree. Add the chopped green chiles, cheese, and hominy, stir a bit and then add 1 1/2 cups of the reserved bean liquid. Simmer 10 minutes.
- Make 2 chiles for each diner. Run the whole chile with salt and pepper. Prick the chiles in 2 or 3 places, putting slivers of garlic into them. In one slit, put the clove of garlic.
- Put the chiles in a 300 degree oven for 2 hours. Baste with some of the bean liquid several times. When ready to serve, pour the beans over the chiles and bring to the table in a heated casserole dish.
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