Prep 15 mins
Cook 4 hrs
These beans are great with a BBQ supper. Good idea to make them the day ahead the flavor just gets better. Hamburgers, beans & a green salad good cookin 'n eating
- 2 lbs dry pinto beans
- 1 lb sliced bacon, cut into 1 inch pieces
- 2 medium tomatoes, diced
- 1 1⁄2 tablespoons cumin
- 1 1⁄2 tablespoons chili powder
- 4 cloves garlic, minced
- 2 serrano peppers or 2 jalapeno peppers, minced (Less for the timid)
- Cover the beans with water in a heavy saucepan and bring to a boil, drain.
- Cover with water again, about 2" above the beans.
- Add all the remaining ingredients, except salt.
- Bring to a boil, reduce heat to low and simmer uncovered until the beans are very soft.
- add more water if necessary.
- Keep the beans submerged, takes approximately 3 1/2 hours.
- Season with salt to taste.
- If the beans are too liquid cool and sit overnight.
- Reheat to serve, stir frequently so the beans do not stick.
I don't know what happened to the comments I made on this recipe, but they have dissapeared!!! My original review was something like this..."this is the way pinto beans should be made. With bacon and chili powder. I used one serrano (they are hotter) and one jalapeno pepper. The heat index was just about right for us".
Just what we've been searching for! These beans are delicous and go great with good skillet cornbread and fried 'taters. My husband and I can't wait to dig into the leftovers! Thank you so much for sharing your recipe!
Bergy..this was incredible. I did make a couple of changes. I halved the recipe, added a chuck steak chopped and substituted a 14 1/2 oz can of diced tomatoes for the fresh (the drought this summer has made fresh tomatoes very $$$). Other than that I followed your recipe...cooked all day in the crockpot after soaking beans the night before and served as a main course with homemade bread and a salad. DH and I were slurping it in and licking our bowls. Thanks so much for a great new way to enjoy beans!