here. - Hitching Post II

6 NEW WAYS WITH TOMATOES
Last-Minute
......
sca es
BEST
BBQTOWN
~
West's 'Best
--~~~(
UN 5 U N G )J------
In and around
SANTA MARIA, CALIFORNIA,
succulent oak-grilled barbecue
is a way of life.
So why isn't it better known?
)
BY cft1argo
True I
PHOTOGRAPHS
BY
'DaoeTauridsen
SUNSET
.:. AUGUST
2013
73
scent of red oak hangs thick and spicy-sweet in
the air like good pipe tobacco, seasoned with
the traces of decades of barbecue. Even early in
the morning, before the fires are lit, it fills this
cavernous room at the Santa Maria Elks Lodge,
flavoring every breath I take. At the back
stands
a massive pit, a brick rectangle about .
.
20 feet long and waist-high. Soon, as it has so
many times before, it will sizzle and drip
with America's least-known best barbecue.
almost bacchanalian
I
BEEF & MAN
Ikel Simas, far left, has
barbecued for the
Santa Maria Elks Lodge
for 60 years. His cut
of choice is top sirloin,
grilled over red oak
and served with pinquito beans, garlic bread,
salsa, and macaroni.
Local barbecue joint
Shaw's, left, always
feels like a party.
scenes of whole bulls' heads and other beef
cuts roasted in pits dug in the ground. Tortillas, salsa, and beans
were served along with a slew of other sides. These were all-day
celebrations-for
vaqueros relaxing at the end of a cattle roundup,
or guests from the city invited for a ranch adventure. By the early
1900s, a less daunting cooking style had emerged-asado,
which
involved skewering hunks of beef on green willow rods and setting
them across a pit of burning red oak.
Remarkably, that's still pretty much how people here do it: over a
fire of California coastal red oak, which grows thickly along the
Central Coast; and on a grill that raises and lowers the meat to the
flame-asado,
but improved. The meat has
no sauce, just a dry rub of salt, pepper, and
garlic salt, and is usually eaten with tiny,
plump local beans called pinquitos. Garlic
bread and pasta (either cold as macaroni
salad or hot as mac 'n' cheese) replaced tortillas somewhere along the way, as SwissItalian inunigrants arrived to work on dairy
farms-and
the salsa lost its heat and
acquired celery and Worcestershire
sauce.
Green salad came into the picture too.
A men's club called the Santa Maria Club
started serving this menu once a month,
from 1931 until the group folded in the '70s,
and the Elks Lodge took it up too, in the
'30s. Over the years it's become a kind of set
piece, as hallowed and familiar as Thanksgiving turkey dinner. The menu is rooted
so deeply, and stirs such pride in the area,
that the Santa Maria Valley Chamber
Commerce copyrighted it in 1978.
of
Today, it could be the Fourth of July, or
Labor Day, or Christmas; it could be a
wedding or a church social or a birthday, or,
when you come right down to it, an ordi-
"This is the true Santa Maria-style barbecue," says Ike Simas,
leader of the pit crew. He's 86, impish and friendly, and has been
barbecuing with the Elks for 60 years. His crew are six men in their
70s and 80s, with weathered faces and strong arms, in fire-enginered shirts saying SANTA MARIA ELKS BAR-B-QUE TEAM on the back.
They're
busily rolling hefty chunks
of top sirloin-each
about 6
pounds and aged for a month in the Lodge's refrigerators-in
a mix
of salt, pepper, and garlic salt. The seasoned meat lies piled all over
the table like spicy footballs. Within a few hours, it will be served to
hundreds of people in the Lodge dining hall.
Barbecue has defmed social life in and around the city of Santa
Maria-which
sprawls across a swath of ranchlands and vineyards
between San Luis Obispo and Santa Barbara-for
150 years, probably more. Records from the days of the ranchos, the giant cattle
ranches
that covered this territory
when it was Mexico, describe
nary weekend; it could be in a restaurant or
park or backyard. At any of these times, in
any of these places, you'll find people hanging out around a Santa
Maria grill with their families and friends.
IN THE ELKS BARBECUE
ROOM,
the fires blaze up from the long pit.
"I would say you've got about 200 years in barbecuing right here,"
Simas says, gesturing at the crew. Who's been at it the longest? I ask.
"I cut one ofthe first trees God made and barbecued with it," says
Jerry Lloyd.
Within two minutes they're reminiscing
about the epic catering
jobs they've done.
"How 'bout that one at the Cow Palace, for 3,400, in 1976?"
"Or that one near Indio, when the wind kept blowing away the
heat and getting sand in the meat?"
"I remember the police chiefs' association at the L.A. Forum. We .
fed 5,000 in 48 minutes."
SUN
SET
.:. AU GUS 'J'
2 0 13
75
I
LEGENDS OF BBQ
I
Clockwise from above: Red oak fire; Elks
Larry Turner (in hat) and Tom Sartain skewer
sirloin; bread gets a garlic-butter dunk;
donor's plaque in the barbecue room;
dried pinquitos; Lodge dining hall
They are not kidding. Cooking over mobile pits on wheels, skewering the meat on rods like the asadors oflong ago, the Elks barbecue
for crowds at events all over the state and beyond. Other area caterers have done so too, most famously the Los Compadres crew from
Santa Ynez, who went to the White House five times to cook for
President Reagan. Mabel H. Brandon, the White House social
secretary back then, wrote to thank them: "It has taken me two
days to recover from your absolutely delicious barbecue and to find
the appropriate
words to thank you ... for the best meal that
has ever been served outdoors at the
White House."
Yet Santa Maria-style barbecue has
never taken hold beyond the region, not
leaves a little taste, like fast food." What about gas? Simas just
smiles, crosses his arms, and lets his silence answer. He cooks
over red oak, period. And no sauce. "The reason they put all that
goop on in other places is because they don't have choice cuts of
meat," he says. "Our meat is good, and we like to taste it." The Elks
are the keepers of the flame, and they mean to pass on what they
know. "We're breaking in some younger guys right now," Simas
explains. "They're in their 40s. We have older guys with them, of
course. We don't just turn 'em loose."
Over the course of about two hours,
the meat turns a glistening, rich brown.
It's time to serve. In the main kitchen,
cooks are readying the beans, salads,
and salsa. Moving fast now, the Elks
toast up a bakery's worth of split soft
French loaves and dunk them in pans of
even four hours away, in San Francisco.
People here speculate that it's because
building a log fire might seem daunting,
or that people expect sauce with barbe-
melted garlic butter. They heave
rods off the fire one by one, push
hunks off in a meaty tumble; and
them thick with curving knives
cue, or that "barbecue" is thought of as
meat smoked long and slow over indirect heat-the way it is in Kansas City or
Memphis-instead
of grilled.
Or maybe it seems like a job best left to
look like machetes.
The lodge manager bursts into the
room. "I got 180 of 'em already lined
up!" he yells, and runs out with a trolley
of meat and bread. 1 trot right behind
him into the dining hall.
the experts, at least when done Elksstyle. The skewering of the sirloins looks
like some kind of atavistic Olympic
sport. 1 watch an elderly Elk brace a
6-foot rod against the table, bend a chunk
of meat into the shape of a C, and cram it
onto the wickedly sharp tip with both
hands. He does this repeatedly, until the
rod is full. He isn't even breathing hard.
Soon 12 of these giant shish kebabs
rest over the pit. The scent of roasting
meat rises up from the fire. Back during
the rancho days, the asador would slice
little pieces off the meat as it cooked, for
the ravenous children. I'm not a child,
but 1 really wish 1 were, so 1 could ask.
"Rib-eyes! That's what we started out
with," Simas remembers, turning the
meat. Grilled as thick, bone-in steaks,
prime rib was the cut of choice in Santa
Far Western
TAVERN
In its spiffy new
location off the 101
freeway, the Tavern
serves up the same
peerless barbecue
it has for decadesplus sophisticated
dishes like oakgrilled polenta and
wild salmon salad.
300 E. Clark
Ave., Orcutt; for
ssss.
westerntavern.com.
The locals' hangout,
with terrific steaks
and views of the oak
pit from the dining
room. There's a big
old bar too, with an
over-the-top snack:
chunks of grilled
beef and garlic bread,
with toothpicks and
salsa.
125N.
Thompson Ave.,
Nipomo; (805)
sss.
929-3565.
It's a vast room decorated with a
mirror ball and set with what seems like
an acre of tables covered in cheery green
plaid. 1 settle into a seat with my plate
from the buffet. The meat is still hot,
stacked in rosy, tender slices, and so beefy
and minerally that each bite sets up a
craving for the next. With it are the
velvety, bacon-studded
pinquitos; cold,
creamy macaroni salad; the almost indecently buttery garlic bread; and the mild
salsa. "It's always so good," the man next
to me says, sighing happily. "Mmmph,"
agrees his neighbor, mouth full.
Maria during the 1930s and 1940s. As
rib-eye got to be too pricey, the Elks
moved to top sirloin. Tri-tip, the cut
most people associate with Santa Maria
FILIPINO
COMMUNITY CENTER
FOOD TRUCK
barbecue, came along only in the 1950s,
when a local butcher decided to stop
grinding it up for burgers and start selling it as a roast. But it will never be the
star of an Elks barbecue. "Personally, 1
don't like the flavor," Simas says.
He's not a fan of charcoal, either. "It
the
the
slice
that
One of the few remaining fund-raising outfits
on Santa Maria's main street serves
a delectable soy-marinated take on tri-tip.
$; 9-4
Sat-Sun; 1721 S. Broadway,
Santa Maria; (805) 264-5608.
:
:
SUNSET
.:. AUGUST
2013
77
>
SANTA MARIA'S MAIN DRAG, Broadway, used to be one long corridor
of white smoke every Friday and Saturday. Fund-raising groups
would set up Santa Maria grills and sell plates to passersby. "You
town of Casmalia and at the better-known
Hitching Post II in
Buellton, the basic blend adds white pepper, plus cayenne and
onion powder, and the meat is basted with garlicky oil and vinegar.
could barely see to drive," says Cindy Ransick, curator at the Santa
Maria Valley Historical Society museum (where, incidentally,
"We think of Santa Maria barbecue as a flavor on its own," says
Frank Ostini, the exuberant owner of The Hitching Post II. At a
glassed-in pit in the dining room, he grills all kinds of things over
there's a barbecue exhibit). Finally the streetside barbecue got too
big. Four years ago, the city imposed limits on frequency and hours,
and the county came in with health regulations. Now just a few
wisps of smoke go up on weekends.
That hasn't dlmmed the local ardor for oakgrilled meat, though. The Far Western Tavern,
started by two ranching families in 1958, moved
from the remote little town of Guadalupe last
fall to a new location off the 101 freeway just
south of Santa Maria. Its business doubled.
Other bastions of barbecue (see "Eat It Up!"
page 77 and below) are likewise packed.
One of the toughest places to get into is
jocko's, in Nipomo, 8 miles north of Santa
Maria. "You go there to eat, you don't go to
swank," Ike Simas's son, Gary, told me. It hasn't
changed since it opened in 1962, a snug den
presided over by Sandy Knotts, Ike's niece, a
tiny, buxom lady with chunky gold jewelry and
a purr of a voice. By around 4, when the pit fires
up, there's a line out the door,
When I was there last, I walked out back
red oak: beef steaks and chops, but also quail, duck, pork, shrimp,
lobster, and artichokes. "We wood-smoke red peppers and tomatoes and mix them with mayonnaise for our grilled artichokes," he
says. "We've wood-smoked
"BARBECUE
IS
KINDOF
BRED
INTO US;'
SAYS
SANTAMARIA
LOCAL
VINCENZA CAICCO.
to the pit and watched my Spencer steak-a
center-cut boneless rib-eye-being
cooked by
Daniel Knotts, Sandy's 26-year-old grandson.
The meat was
grilled not on rods but on a thick metal screen, the standard practice at restaurants
and for home cooks. The fire was ferocious,
stopping me several feet away. Daniel danced in and out ofthe wall
of heat to flip the meat, holding one arm up against his body like a
boxer. "It's my insulation," he explained, unconvincingly.
It's a
wonder his hair didn't ignite.
hops for beer."
I order the bone-in rib-eye because I can't
stop coveting the one at the neighboring table.
It's the biggest steak I've ever seen-at
26
ounces, practically
architectural-and
it is
utterly luscious. To go with it, I choose Ostini's
own Highliner Pinot Noir, one of several wines
he makes with partner Gray Hartley; they're
famous for their Pinots, especially after the
restaurant
appeared in the movie Sideways.
"During all the hoopla, 20 to 50 cars a day would
stop just to take a picture," Ostini says. "But it
was important
to maintain
who we were, so
we've kept it all the same."
DOESN'T MATTER how many times
Santa Maria barbecue is served at the White
House or shows up in a movie. It will never
conquer San Francisco or Seattle. Red oak
grows best here, and pinquito beans grow
nowhere else. The grills are ingenious but, for some reason, mostly·
made locally. The food is so simple, so straightforward, that its deliIT PROBABLY
ciousness and depth of flavor depend on having exactly the right
ingredients, wood and grill included, cooked by people who are
Like most places in Santa Maria barbecue country, Jocko's follows
the traditional seasoning mantra of salt, pepper, and garlic salt. The
grilling because it's part of how and where they live. You can make a
good approximation of Santa Maria barbecue outside the Central
Coast, but for the real thing, you have to come here.
Joe Caicco, owner of Santa Maria Barbecue Outfitters, and his
bubbly daughter, Vincenza, invite me to a barbecue up at their
Hitching Post restaurants stand on tradition too, but embellish it a
little. At the original Hitching Post in the way-out-in-the-country
family retreat-they
call it "the saloon" -in the foothills near Santa
Maria. It's built into the side of a canyon, and Joe, a man of
........................................................
The HITCHING POST (I & II)
Open since 1952, Hitching Post I is the oldest barbecue restaurant in the area, with a
light-filled dining room. The food is simple and
perfect. Hitching Post II, made world-famous by
Sideways, has the classics and more-including
grilled artichokes, a knockout chocolate tart,
and a fine wine list, with many bottles under
$30. I: $$$$; 3325 Point Sol Rd., Casmalia;
hitchingpostl.com. II: $$$$; 406 E. State 246,
Buellton; hitchingpost2.com.
78
AUGUST
2013
.:. SUNSET
Head to the town of Garey (pop. 68)
on Santa Maria's outskirts for this
deli's incredible tri-tip sandwich,
Fridays only, from 10 to 2. A favorite
with the vineyard workers, it's just
juicy, thin-sliced meat piled high on
a French roll, with salsa and jalapenos on the side. Call ahead to get
one saved for you-owner Shawn
Rees makes only about 150 per
Friday. $; 3798 Foxen Canyon Rd.,
Santa Maria; (80S) 937-3361.
r-~-~-_
A WAY OF LIFE
Clockwise from top
left: A tri-tip snack,
hot off Joe Caicco's
canyonside grill.
At the Santa Maria
Albertson's, Caicco's
backyard-style grills;
his company sells
nearly 300 a week.
Rib chops and artichokes sizzle on the
grill at The Hitching
Post II. The restaurant's owner, Frank
Ostini, in his trademark pith helmet .
..................................................................................
=c$haw's=
II.
,
A huge, old-timey elegant place,
filled with shining wood, brass,
and historic local barbecue photos. The whole range of Santa
Maria barbecue tradition shows
up here, from tri-tip to spicy
oak-grilled lingui~a sausage, a
gift from the Portuguese who immigrated to the area in the '30s
and '40s. $$$; 714 S. Broadway,
Santa Maria; (805) 925-5862.
MCPHEE'S
GRILL
o
Go at dinnertime, when the pit's lit, for red oak-grilled
artichokes and steaks. You can't miss with the lib-eye,
which comes with three homemade salsas as well as
jalapeno-cheese mashed potatoes and roasted poblano
chiles stuffed with goat cheese. $$$$; 416 S. Main St.,
Templeton; mcpheesgrill.com.
&:==1 RANCHO NIPOMO BBQ & CAL-MEX
~
0
Bright and cheerful, with an inspired melding of Santa Maria barbecue and
Mexican food. Meats are smoked-not grilled-over red oak, and used in inventions like a smoked tri-tip burrito and a tri-tip sandwich made with garlicky
Mexican-style torta bread. $; 108 Cuyama Lane, Nipomo; ranchonipomobbq.com.
SUNSET
For an expanded list
of Santa Maria barbecue hot spots and
festivals, plotted on a
map, see sunset. com/
bbqcountry
.:. AUGUST
2013
79
TOP SIRLOIN
SERVES 10 TO 12 GENEROUSLY
ABOUT 45 MINUTES, PLUS 1 HOUR TO LET SIT
~
BBQ IN THE PARK
======I
Over red oak, Santa Maria resident Stephanie Correa
grills up flap steak with green onions and tortillas.
seemingly limitless energy, overhauled a rustic shack
to make it spacious and elegant, with porches all
around. Not surprisingly, they have the Tesla of home
grills outside, a lO-foot-long creation with an artful
turning wheel.
It looks slightly intimidating, but Joe shows me how
simple it is to cook on. Whenever the flames erupt, he
cranks the screen loaded with tri-tips, ribs, and sausage
up a couple of notches so nothing will scorch. "On a
regular grill, you have to cover the food or it'll burn," he
says. No fiddling with vents or indirect heat: This is
easy, immediate control over fire.
Even before Joe manufactured grills, he built them
on his own with his father, for fun, and they'd cook
on them together for the family. "Barbecue is kind of
bred into us," says Vincenza. Pretty much every weekend, the Caiccos are up here, dancing, drinking beer,
and eating barbecue. Vincenza was married on the
slopes above, and you can guess what was on the
wedding menu.
The pit crew at the Santa Maria Elks Lodge prefer top sirloin
to tri-tip for its rich flavor, juiciness, and tenderness.
Cuts
of top sirloin (also called top block) usually weigh 10 to
15 pounds, so unless you're feeding a crowd, freeze half for
later. At home, most Santa Marians slice the meat into thick
steaks to cook on a backyard-style
Santa Maria grill (santa
mariagrills.com). Your gas or charcoal grill will work too.
For the signature
red oak flavor, order logs from santamaria
grills. com or chips from susieqbrand.com.
1 top sirloin (10 to 15 lbs.}", halved lengthwise down through the
top (freeze half for later); or 2 tri-tips (5 to 6 Ibs. total)
2 tbsp. each salt, pepper, and garlic salt
5 or 6 logs red oak; or, if using another type of wood, or cooking
over charcoal or gas, add 2 cups red oak chips, soaked in water
at least 20 minutes
1. Slice the piece oftop sirloin
lengthwise, down through
the top ofthe meat, into 2
pieces, each about 2 in. wide.
Trim away all but 1/4 in. fat
(set trimmings aside). Mix
salt, pepper, and garlic salt,
A few months later, while walking through a Santa
Maria park, I stop and introduce myself to a family
having a picnic, intrigued by the smells coming from
then sprinkle pieces generously with it. Let meat sit
1 hour at room temperature.
their grill. Stephanie Correa, who's cooking, explains
that it's carne asada-Mexican-style
flap steak marinated in spices and orange juice. Their Santa Maria
2. Meanwhile, if cooking over
wood, build a tipi-style fire
grill is unusually pretty, with a decorative swirl on the
top bar. A stack oftortillas warms in a corner; beans sit
on a table ready for spooning out, along with a toastedchile salsa that her mother made. This barbecue
doesn't conform to the copyrighted Santa Maria menu,
but it looks a little like lunch on a rancho long ago.
"This is our form of hospitality," says Correa. "It's
allowing people you don't know to come into the
family." And she hands me a taco . .0.
80
AUGUST
2013
.:.
SUNSET
(see sunset.com/buildfire for
pointers if you need them)
and let burn to ashy chunks
wood, sprinkle red oak
chips onto logs. If using gas,
prepare grill fo!,indirect
medium-high heat (about
400°), and put drained chips
in a small aluminum pan
directly on a lit burner (or
in your grill's smoker box).
If using charcoal, prepare
grill for indirect mediumhigh heat and sprinkle chips
directly on coals. When
chips start smoking, you're
ready to cook.
3. Oil cooking grate with a wad
and low flames, at least
45 minutes. Spread chunks
into a thick, even bed and,
of oiled paper towels and,
if using a Santa Maria barbecue, crank to about 5 in.
if you're not using red oak
above flames. Lay meat and
,.
pieces of trimmed fat on grill,
rich medium brown all over
and an instant-read thermometer registers 125 to
MACARONI
SALSA
turning every 15 minutes
or so and lowering screen as
fire declines, until meat is a
1====================
0
the first time, top with some
grilled fat to baste the meat
as it cooks, and replace it
every time you turn the meat.
On charcoal or gas, cook meat
with fat over indirect heat,
covered; during last
5 minutes, move over-direct
heat and brown on both
sides. Transfer to a board
and let rest 10 minutes.
4. Slice meat 1/2 in. thick across
the grain and serve hot.
SERVES 10 TO 12 I 30 MINUTES
==================l
Bill Wilson, kitchen manager at the Santa Maria Elks Lodge, says
I this is a "go by your own taste" recipe, so amounts are flexible.
MAKES 5 CUPS
20 MINUTES
A specialty ofIke Simas's
0
130 for rare, 35 minutes to
1 hour. When turning meat
SALAD
late wife, Irene, this salsa
is still served today by the
Santa Maria Elks Lodge.
~
4 cups ChOPpe9 peeled
tomatoes, fresh or canned
1/2 cup finely chopped
canned mild green chiles
1 white onion, finely
chopped
1 lb. ditalini or elbow pasta
Olive oil or vegetable oil
1 tsp. each salt and pepper
% cup mayonnaise
2 tbsp. French's mustard
3/4 cup sweet pickle relish
% cup finely chopped jarred
red peppers or roasted red
peppers
2/3 cup sliced canned black olives
MAKE AHEAD:
3 tbsp. each apple cider
vinegar and vegetable oil
1. Boil pasta in a large pot of
salted water, with a dash of
oil, until very tender, 12 to
15 minutes. Drain, then rinse
with cold water until cool.
2. Mix remaining ingredients
in a large bowl. Stir in cooled
PER SERVING
38 9 carbo
pasta. Taste and add more of
any of the seasonings if you
like. Chill until very cold.
Up to 2 days, covered and chilled.
228 CaL, 26% (59 CdL) from fat; 5.6 9 protein; 6.6 9 fat (1 9 sot.]:
(1.8 9 fiber); 605
mg sodium; 3.8 mg choL LC/V
1 tbsp. minced garlic
tsp. each salt, pepper,
and granulated garlic
1/2
* Order ahead from
your
butcher-unless you live along
California's Central Coast,
where it's easier to [ind.
PER SERVING
250 CaL, 29% (73 Col.)
from fat; 41 9 protein;
0.7 9 carbo
sodium;
8.2 9 fat (3.1 9 sot.]:
(0.3 9 fiber);
1,728
76 mg choL GF/LC
mg
Mix ingredients and
chill at least 1 hour.
PER TBSP. 11 CaL, 46% (4.8 Col.)
You want a squishy-soft French loaf for this bread-it crisps up well on
the grill and stays fluffy inside. Grill it while the meat is resting.
> Melt 1/2 cup butter with 2 tsp. granulated garlic (or 1 tbsp. minced
garlic) over low heat. > Slice 1 soft French-style loaf (about
15 in. long) in half lengthwise and toast, crust side down, on a grill
until crunchy, about 3 minutes. Turn and toast cut side about 3 minutes.
> Brush garlic butter onto bread and cut into I-in. slices.
from fat; 0.3 9 protein; 0.6 9 fat (0
9 sot.]: 1.2 9 carbo
(0.2 9 fiber); 48
mg sodium; 0 mg choL GF/LC/VG
Pinquito Beans
SERVES 10 (7 CUPS) I 2'/4 TO 3 HOURS
These tiny light-red beans are grown only in the Santa
Maria Valley, as far as anyone knows. They create their
own rich sauce when cooked long and slow.
1 lb. dried pinquito beans * or pinto beans
4 strips thick-cut bacon, chopped
1 chopped medium white onion
1 to 2 tbsp. chili powder
1 (4 oz.) can green chiles, such as Ortega brand
1 small garlic clove, minced or crushed
Tf2 tsp. each salt, pepper, and garlic salt
PER 2-SLICE SERVING
12 9 carbo
125 CaL, 52% (65 Col.) from lot; 2 9 protein; 7.3 9 fat (4.2 9 sot.]:
(0.6 9 Ilbar]:
200
mg sodium;
1. Wash beans and put in a large
pot. Add enough water to cover
beans by twice their depth. Cook
over low heat, covered, until
tender, 2 to 3 hours. Add enough
water during cooking to keep
beans covered by about 1/2 in.
(they should be a little soupy).
2. While beans are simmering,
cook bacon in a medium frying
pan over medium-low heat until
crisp, 10 to 15 minutes. Add
onion and chili powder and cook
another 10 minutes. Stir in
green chiles and minced garlic,
17 mg chol. LC/LS/V
and cook until flavors have
mingled,S minutes more.
3. When beans are tender, gently
stir in onion mixture, salt,
pepper, and garlic salt. Simmer,
stirring occasionally, until liquid
has thickened slightly but beans
are still quite soupy, 10 to 15
minutes.
* Orderfrom
susieqbrand.com or
rancbogordo.com.
PER SERVING
lat;12
239 Co I., 28% (68 Col.) Irom
9 protein;
31 9 carbo
7.6 9 fat (2.4 9 sot.]:
(7.7 9 liber);
10 mg choL GF /LC
382 mg sodium;