Prep 10 mins
Cook 3 hrs 30 mins
Another variation on a staple in our house - beans! You can fry these in a bit of olive oil or bacon fat the next day and top with cheese for round two and you may like them even better! I have read that cooking beans with tomatoes causes the beans to be tough. Tough or not, we thought they were really good! From A Taste of Mexico: Mexican, Southwest, and TexMex Favorites.
- 2 cups dried pinto beans
- 9 -10 cups water
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1⁄3 cup bacon drippings
- 1 (8 ounce) can tomato sauce
- 1 1⁄2 teaspoons chili powder
- 1⁄4 teaspoon ground cumin
- 1 1⁄2 teaspoons salt
- Rinse beans and remove any debris.
- Place in a large pot and cover with water and all other ingredients except salt. Bring to a boil.
- Lower heat and cook slowly, loosely covered, about 2 hours then add the salt.
- Continue to cook, for an additional hour, adding additional hot water as needed until beans are tender and a rich sauce is formed . (Sometimes it may take a total of 4 hours or so depending on the age of the beans and the pot used).
- Beans should be neither too dry or too soupy.