When we had a child going to a distant Midwestern college, they made the decision to cook their own food, thus avoiding the more expensive meal plan and the likely quality of the food presented. Our student said the apartment-mates often complained about the smell of garlic. But that is not a surprise, for this is a recipe from a real lover of garlic – I would say the 2 cloves garlic is minimum, and the sriracha only adds more!
Dried pink beans (1 pound), sorted and rinsed
water to cover
2 cloves garlic, crushed
chicken stock (32-ounce box)
Green chiles (4.5-ounce can)
2 tablespoons sriracha sauce, or to taste
Cooked rice, white or brown
- Rinse sorted pink beans; drain and place in cooking pot.
- Cover with water, about an inch above the top of the beans.
- Bring to a full boil, and boil for 15 minutes; then drain, rinse, and return to the pot.
- Add garlic, chicken stock, and green chiles; bring to the boil, then simmer for 45 minutes, or until beans are tender.
- Add the 2 tablespoons sriracha sauce, or more to reach to your favored level of heat.
- Serve with or on top of the cooked rice.
Recipes out of the Blond Box 