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00Ingredients
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3 cups cooked pinto beans (either canned or simmered for hours until tender)
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1 onion, minced
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2 tablespoons lard, or substitute vegetable oil
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5 slices bacon, minced
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3/4 cup chorizo sausage
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1 pound tomatoes, peeled, seeded, and chopped
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6 serrano chiles, stems removed, minced
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1 teaspoon cumin (or substitute Mexican oregano)
Instructions
Saute the beans and onion in the lard or oil for about five minutes, stirring constantly. In another skillet, saute the bacon and chorizo together. Drain.
Combine the beans and onion with the drained bacon and chorizo in a pot, add the other ingredients, and simmer for 30 minutes.
| Servings |
| 4 |
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Three varieties of beans were found beneath the ash in the village kitchens of Cerén. Certainly they were boiled, and since they are bland, they were undoubtedly combined with other ingredients, including chiles and primitive tomatoes. The Cerén villagers would have used peccary fat for the lard and bacon, and of course would not have had cumin. But they probably would have used spices such as Mexican oregano.
Ingredients
InstructionsSaute the beans and onion in the lard or oil for about five minutes, stirring constantly. In another skillet, saute the bacon and chorizo together. Drain. Combine the beans and onion with the drained bacon and chorizo in a pot, add the other ingredients, and simmer for 30 minutes.
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