Recipe by l'ecole
When I served these to the DH, his response was: "These aren't good, they're GREAT!" I added heat with 1 morita chili (like dried chipotles, only made with smoked red rather than green jalapenos). Got the recipe from a friend who has kinfolk in New Mexico.
- 2 lbs pinto beans (or rosado, flor de Mayo, pinquito, etc., if you can find them)
- 3 pieces bacon, diced (use smoky variety)
- 1 onion, chopped
- 2 large garlic cloves, minced
- 1 bunch cilantro
- 2 teaspoons cumin seeds (or to taste)
- 1 (15 ounce) can plum tomatoes, diced
- 1 (12 ounce) bottle beer (Victoria, Tecate, Dos Equis, avoid dark beer or ales as they add too much flavor)
- 1 morita chili (optional, substitute dried chipotle)
Directions See How It's Made
- Soak pinto beans overnight.
- In a non-reactive stewpot (I use an enameled one, but stainless OK too, or a dutch kettle) cook bacon.
- When cooked (but not crisp) add onion, garlic, and the finely chopped stems from cilantro; and saute all this until soft.
- Toast cumin, grind and add. Add tomatoes, including juice, the beans, beer, morita (or chipotle) and enough water to cover. Bring to boil, then simmer over low heat for 2-3 hrs (or at this point cover & put the whole mess in a slow oven or a crock pot), adding water as needed, until beans are tender.
- In the last 15 min or so of cooking add the chopped cilantro tops and adjust salt to taste at the same time.
- Like all beans, they taste even better after a day or two & the leftovers freeze well.