Prep 10 mins
Cook 2 hrs
I had a similar dish at a Mexican restaurant and came home and made up my own recipe.
- 1 lb dried pinto bean
- 1⁄4 cup oil
- 2 onions, diced
- 8 ounces bacon, diced
- 3 garlic cloves, minced
- 2 green serrano chilies, minced
- 1 teaspoon cumin powder
- 6 cups water
- salt, as needed
- ground black pepper, as needed
- Soak the pinto beans in water overnight in a large mixing bowl.
- Drain the beans and set aside.
- In a dutch oven or other large vessel put the oil, onions, bacon, garlic and green chilies and cook over medium or medium-high heat until the onions are transparent and the edges of the onion have very lightly browned. Stir in the cumin powder.
- Add the beans and 6 cups water. Increase heat to high, bring liquid to a boil, decrease heat to medium or medium-low and cook until the beans are very tender, adding more water as needed. Add salt and black pepper to taste.
- I like to serve these beans in ramekins. They make a nice side dish to any Mexican meal.
I love this recipe. It's very easy to make and has a marvelous flavor. You can let it simmer for a long time and, of course it tastes even better the next day. Thanks andtototoo for the great recipe. It's a keeper!