Wednesday, December 12, 2007

Piquinto Beans with Spicy Red Sauce

Now this recipe for blog no. 12 ...

Last September these lively beans accompanied a grilled tri-tip roast for a fund raiser and silent auction in Pleasanton, California. The potatoes, along with creamy scalloped potatoes and the roast, formed the menu.

A mixed green salad, dressed with a vibrant line-cilantro vinaigrette, and Dutch oven peach crisp completed the meal.


One pound of dry beans yields about two quarts when cooked. Use an eight-quart Dutch oven for this recipe.

3 pounds pink beans
8 ounces bacon, chopped
12 ounces onion, chopped
3 cloves garlic, minced
2-1/4 cups tomato puree
3/4 cup chili sauce
3 tablespoons sugar
1 tablespoon salt
1 tablespoon dry mustard

Pick over beans to remove dirt and small stones. Cover with water and bring to a boil. Cut the heat and let the beans set for 1 hour.

Saute bacon and until lightly browned. Add the onion and sweat until soft. Add the garlic and sweat a minute or two longer. Pour bacon and onion mixture into the bean pot.

Bring to a boil and simmer 2 hours, covered, or until beans are tender. Combine the tomato puree, chili sauce, sugar, mustard and salt. Drain most of liquid off beans and stir in sauce. Makes 6 quarts or about 50 (1/2-cup) servings.

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