Ranchero Beans

rockytuesday's Note:

Mexican style beans with the most delicious broth. I never bother to soak these beans, or pour off the first boil of water. This is the way we've cooked Mexican beans in my family for generations. But, if you're a stickler for bean ritual, feel free to presoak, et cetera, to your heart's content.

• Total Time: 3 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 8

• 1 lb pinto beans
• 1 cup tomato, diced (canned works fine, pour in the juice)
• 1/2 lb bacon, diced
• 1 cup onion, diced
• 1/2 cup cilantro leaf, chopped
• 1 -2 jalapeno pepper, whole
• 4 teaspoons salt
• 1 teaspoon pepper

Directions:

1. Sort the beans, toss out all the rocks and imperfect beans. Rinse beans and place in a pot. Cover with water 2 inches above beans. Bring to a boil. Reduce heat and simmer, covered for 1 1/2 hours, adding water if needed.
2. Add remaining ingredients, making sure water covers everything. Simmer about 1 1/2 hours.
3. Taste the beans and broth together in a spoon. If it is not spicy enough for you, dice the jalapeño or add a few drops of Tobasco to taste.
4. Serve in a cup or bowl.