Recipe by Bergy
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
Top Review by Miss Annie
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".
- 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)
Directions See How It's Made
- 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.