INGREDIENTS (per person)

  • ¼ lb of pork rind cut into very small dice
  • ½ lb of pinto beans
  • ¼ of a regular sized onion sliced very thin
  • 2 peeled and thinly sliced garlic cloves
  • 3 thick smoked bacon slices, weighing about ¼ lb in all
  • 2 tablespoons of lard (no substitute for this)
  • 2 medium tomatoes peeled, seeded and chopped and reserve the discarded pulp
  • 3 Serrano chilies chopped fine
  • 2 large sprigs fresh coriander
  • One third of a bottle of good beer
  • 2 tablespoons of lard (no substitute for this)

HOW TO DO IT

Put pork rind, beans, onion and garlic into a pot and cover with 50 fluid ozs of water. Bring to boil, reduce heat to simmer, cook for about 90 minutes or until tender.

When soft but not mushy, add one and-one-quarter teaspoons of salt and cook gently for a further 15 minutes.

Cook cut-up bacon strips in lard until light brown. Add chopped tomatoes and strain the pulp through a sieve into the pan, add chilies and coriander sprigs. Cook over low heat for a few minutes and add to reheated beans.

Cook gently for 15 minutes. After seven minutes add the beer.

You want a good, gutsy beer for this, like Punk IPA or Fullers London Pride, not the vapid Heineken or Becks that taste of little but chemicals.