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Cook2 hrs 30 mins
Authentic and delicious. I learned this one from being married into a Hispanic family. Moms, Aunts, and Grandmothers had a few little twists upon it, but heres how it goes.
- 6 -8 cups water
- 1 lb pinto beans, soaked overnight
- 1 1⁄2 large white onions, chopped
- 4 garlic cloves, chopped
- 5 -8 slices bacon, chopped
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon dried cilantro
- 3⁄4 teaspoon black pepper
- 1 lime, juice of
- 1⁄2 teaspoon dried poblano pepper (optional)
- 1 tablespoon bacon grease
- 1 tablespoon salt
- 1⁄2 cup cheese (mexican blend)
- Add beans to water and bring to a boil, then partially cover and bring to a simmer.
- Chop the Onion, Garlic, and Bacon and add into the pot. Add the rest of the ingredients except Salt, Bacon grease and Cheese.
- Simmer for 2 hours adding water if necessary to keep beans covered.
- After the 2 hours add the Salt and Bacon grease. Correct seasoning with more cumin, oregano, and cilantro (don't add more salt yet). Simmer 30 more minutes.
- Taste again and correct seasoning, this time you can add more salt, if desired.
- Drain beans reserving 1 cup of cooking liquid. Put beans back into pot and mash with a potato masher or 'boat motor', adding the cooking liquid until you have desired consistency. Mix in the cheese and serve immediately.Garnish with more cheese and fresh cilantro if desired.