Recipe by Angel91805
These are so yummy! I got this recipe somewhere on the internet years ago and have tweaked it a bit. These freeze really wonderfully, so make extras! Even my Mexican Sister in Law has asked for this recipe and uses it herself!
Top Review by bpixley
These were great!<br/>I used 2 seeded jalapeno peppers (I was afraid of it being too spicy) and it had nice hint of spice. Next time I may use 3.<br/><br/>I used 1 pound of minced ham instead of the salt pork.<br/><br/>Gave some to my neighbor who said that they were SO good he wasn't going to share any with his wife.<br/><br/>Very good! Definitely will make these again and the recipe is going into my keeper book!<br/><br/>Nice going Angel! Thank you for sharing!
- 2 lbs dry pinto beans
- 1⁄2 lb salt pork
- 1⁄4 cup fresh cilantro, chopped
- 3 -5 fresh jalapeno peppers
- 10 garlic cloves
- 2 medium onions, chopped fine
- 1 tablespoon salt, to taste
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons dried oregano
Directions See How It's Made
- Soak beans overnight covered w/ water. In the morning, drain off the water.
- Mix all ingredients together in pot, cover with water by about 1 inch and bring to a boil.
- Once boiling, turn to low and let cook all day or until beans are tender.
- Check and stir often, adding water as necessary.
- You can split between two crockpots and cook on high 6-7 hours or on low all day. Be warned that the juices will not be as thick as if you cooked it on the stove.