Okra Fritters

• 1/4 c. cornmeal
• 1/4 c. all-purpose flour
• 1/2 c. finely chopped onion
• 1/2 c. evaporated milk
• 1 large egg, lightly beaten
• 3 Tbsp. chopped fresh parsley
• 2 Tbsp. grated Parmesan cheese
• 1/2 tsp. salt
• 1/4 tsp. red pepper
• 2 c. sliced fresh okra (about 2/3 lb.) *
• vegetable oil
• salt (optional)
• 2 lb. dried pinto beans
• 1 lb. sliced smoked bacon, cut into 1-inch pieces
• 2 medium tomatoes, diced
• 1 1/2 Tbsp. cumin
• 1 1/2 Tbsp. chili powder
• 2 medium garlic cloves, minced
• 1 Serrano or jalapeno chili, minced
• salt

1. Place beans in heavy large saucepan.
2. Cover with water and bring to boil.
3. Drain.
4. Return beans to pan.
5. Pour in water to cover by 2 to 3-inches.
6. Add all remaining ingredients except salt. Bring mixture to boil.
7. Reduce heat to low and simmer until beans are very soft, adding more water as necessary to keep beans submerged, about 3 1/2 hours.
8. Season with salt and cook 15 minutes longer, uncovered, if beans are too liquid.
9. Let cool.
10. Chill overnight.
11. To serve, reheat beans over medium-low heat, stirring frequently.
12. Makes 10 servings.

cornmeal, allpurpose, onion, milk, egg, parsley, parmesan cheese, salt, red pepper, fresh okra, vegetable oil, salt, pinto beans, bacon, tomatoes, cumin, chili powder, garlic, serrano, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1000125 (may not work)