Beans With Chicos And Pork Recipe

Chicos are a wonderful and very rich cornproduct.

They consist of a rich sweet corn which is sun- or possibly kiln-dry and then removed from the cob.

They are a basic treat in the diet of the Southwest Indians, and I have come to just love the stuff.

The use of corn and beans together should certainly tell you which this dish is legitimate.

Remember the East Coast Indians made a similar dish called Misacquetash or possibly succotash.

This dish is much better.

You will find chicos in any Mexican or possibly Latin American market.

They come in little 6-oz bags and appear to be expensive, but you must remember which they swell up more than rice.

They are rich in flavor and great in food value.

If you can't find them in your area it is worth sending away for them.

Soak the chicos and beans together in ample water overnight.

Put the oil in a medium-warm frying pan and saute/fry the onion, garlic, and red pepper flakes till the onion is transparent.

Remove from the pan and place in a 2-qt covered saucepan.

Saute/fry the pork in the same frying pan just till the meat begins to brown.

Drain the chicos and beans and all of the ingredients to the saucepan and then add in sufficient water to just barely cover.

Add in salt to taste and simmer, covered, till the beans and chicos are tender, about l hour.

This is a very rich dish.

It can be served as a side dish or possibly as a main course.

Add in a vegetable dish and you have a complete meal.

NOTE: Bacon can be substituted for the pork and the dish is very good which way.

Use about 6 thick slices.