Pollo Loco Beans, Jalapeno Jelly

DEAR SOS: I’ve been trying unsuccessfully to duplicate El Pollo Loco’s recipe for boiled beans. They’re the best I’ve tasted. Can you help?

--ANN

DEAR ANN: We nearly fell over when Greg Young, El Pollo Loco’s account executive, sent us the recipe for the beans. Large chains are usually hard-put to break down huge-quantity-size recipes into small, home-size recipes.

Young says that although El Pollo Loco is a fast-food restaurant, the beans are “carefully tended in the cooking process,” which may account for the fact that they are the top-selling side order. “The beans are cooked in vegetable oil and water--not lard--and contain a mere 2 1/2 grams fat per serving,” boasts Young.

Beans are naturally low in fat (unless fat is added) and make an inexpensive, low-calorie protein food when teamed with rice for those who want a change of pace from meat.

EL POLLO LOCO BEANS

1/4 cup corn oil 5 whole serrano chiles 2 teaspoons ground serrano chiles 2 cups beans, cooked, or 1 (24-ounce) can pinto beans, drained 3/4 cup water * Heat oil in large saucepan. Add whole chiles. Cook until tender. Add ground chiles, beans and water. Stir well. Bring to boil, reduce heat. Simmer 17 minutes, stirring often.

Makes 6 servings.

Each serving contains about:

184 calories; 474 mg sodium; 0 cholesterol; 10 grams fat; 20 grams carbohydrates; 6 grams protein; 2.10 grams fiber.

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DEAR SOS: I would like to make jalapeno-and-peppers jelly for a hostess gift, but I can’t seem to find a recipe anywhere. Do you have one?

--CAROL

DEAR CAROL: We have several jalapeno jelly recipes, but this is one of the simplest.

JALAPENO-GREEN PEPPER JELLY

1/2 cup ground jalapeno chiles 3/4 cup ground green peppers 6 cups sugar 1 1/2 cups cider vinegar 1 (6-ounce) bottle pectin 8 to 10 drops green food coloring Wear rubber gloves while removing seeds from chiles and green peppers. Use a blender to grind both until smooth.

* Mix chiles, green peppers, sugar and vinegar in large kettle. Bring to rolling boil. Boil 1 minute. Remove from heat and cool slightly. Add pectin and food coloring. Mix well.

* Quickly strain jelly through cheesecloth into hot sterilized jars. Seal. Refrigerate once jar has been opened.

Note: Use large spoon to push jelly through cheesecloth, if necessary.

Makes 6 (1/2) pints.

Each 1-tablespoon serving contains about:

50 calories; 0 sodium; 0 cholesterol; 0 fat; 13 grams carbohydrates; 0 protein; 0.03 gram fiber.

Only recipes of general interest will be printed. Send recipe request to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.

You can also reach Rose Dosti on the Wining & Dining bulletin board on TimesLink, or by TimesLink e-mail at qxqj21d. For information on TimesLink, call (800) 792-LINK, ext. 274.

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Wilton Co. songs and sonnets metal bowl and platter from Young Marketing Group Inc., L.A. Mart.