Serve are a side or main dish. The vegetarian version omits the bacon and replaces it with toasted pinon.
"*" See Kitchen Notes for more information or links to special ingredients.
Heat a heavy duty Dutch oven (e.g., 6 qt. enamel) over medium-low heat. When hot, add the cubes of bacon. Once the fat starts to render, turn the heat to medium and cook the bacon, stirring occasionally, until crispy. Transfer to a paper towel to drain. Remove all but about 1 Tbsp. of drippings from the skillet.
Navy Beans – Use canned beans, slow cooked navy beans, or pressure-cooked beans. For this navy beans, green chile and corn recipe I adjusted my recipe for savory navy beans, and cooked them in the pressure cooker. Following is the recipe for Pressure-cooked Navy Beans.
Slab Bacon – If you don’t have slab bacon, substitute with crumbled thick cut bacon. To get slab bacon, one usually has to request it from a local butcher.
Vegetarian version – Replace the bacon with 3 Tbsp. toasted pinon (pine nuts). Replace the bacon drippings with 1 Tbsp. olive oil.
Garlic – If you use roasted garlic, add it with the corn and tomatoes, not the onion.
Tomatoes – If you don’t have fresh tomatoes, substitute with one cup of canned tomatoes.
Green Chile – You can use different heat levels of chiles to get the spiciness you desire. Below are my recommendations.
Recipe author: MJ of MJ's Kitchen