"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
4 bacon strips 1 chopped onion 1 chopped stalk celery 1/8 tsp. garlic salt (1 tsp. chopped garlic) 1 cup pinto beans (16 oz refried beans) 1/2 cup picante sauce 1 can chicken broth 1 tbs. chopped parsley
Cook bacon till crisp. Drain. Saute onions & celery & garlic salt in bacon drippings until tender, about ten minutes. Add beans, broth parsley, picante sauce & chopped bacon. Simmer about 5-10 minutes. Serve with cornbread or tortillas.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.