Tex-mex Pinto Beans
This is my take on pinto beans served at a popular Tex-Mex restaurant in Dallas, and they are an inexpensive dish to serve guests at a dinner party. You can soak the beans overnight before cooking them, or try the quick method listed in the instructions.
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INGREDIENTS
Nutrition- 1 1⁄2lbs dry pinto beans
- 3⁄4lb hickory smoked bacon
- 2
- 1cup chopped onion
- 1⁄4
- 2tablespoons chopped fresh garlic
- 1tablespoon cumin powder
- 1
- 1 1⁄2tablespoons salt
- 1⁄2tablespoon fresh ground pepper
- 4cups water
- 8cups water
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DIRECTIONS
- Wash and clean the beans, then bring them to a boil in 4 cups of water.
- Cook them for 2 minutes, remove from the stove, cover and let them sit for an hour.
- In a skillet, toast the cumin and chile powder over a medium high heat until they become fragrant (takes seconds).
- Put the spices aside and rinse the skillet.
- Cook the bacon in the skillet, saving the fat.
- Remove the bacon and add the onions and garlic, and saute them for a minute.
- Seed and chop the tomatoes and chop the bacon.
- When the beans have soaked an hour, drain them, and add 8 cups of fresh water and all the other ingredients, except the salt.
- Bring the beans to a boil, cover, cut the heat to low, and simmer them for about an hour.
- Remove the lid and check to see there's enough water, which should be about an inch above the beans and stay that way, then add the salt.
- Add more water if necessary.
- Start checking the beans every 15 minutes for doneness.
- To thicken the liquid, reduce it by cooking longer, or mash some of the beans.
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