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Frontier Beans
Yield: 6 servings

1 c sliced green onions
1/2 lb bulk chorizo sausage
2 16-oz cans pinto beans, 1 can drained
3 small poblano chilies roasted, peeled, seeded, and chopped
1 large tomato (about 1 cup)
1/4 ts salt

Heat oven to 350 degrees. Cook onions and sausage in 8-inch skillet
over medium heat, stirring occasionally, until sausage is no longer
pink; drain. Mix sausage mixture and remaining ingredients in
ungreased 2-quart casserole. Bake uncovered about 30 minutes or
until hot and bubbly.

To roast chilies:

Broiler method: Set oven control to broil. Arrange whole chilies
with their top surfaces about 5 inches from the heat. (Some people
cut a small slit in the shoulder of each chili to prevent it from
bursting.) Broil, turning occasionally, until the skin is blistered
and evenly browned (not burned). Remove chilies to a plastic bag and
close tightly; let chilies stand for 20 minutes, then peel.

Anaheim and pablano chilies will roast in 12 to 17 minutes; jalapeno
and serrano chilies, in about 5 minutes.

Gas stove-top method: Spear a whole chili on a long-handled metal
fork, and hold it about 5 inches from the flame. Turn the chili so
that it roasts evenly. Place roasted chilies in a plastic bag and
close tightly; let chilies stand for 20 minutes, then peel.


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