Tex Mex Pinto Beans
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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!
- Ready In:
- 6hrs 20mins
- 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
- 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.
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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!Reply
delicious! I was a little worried that this was going to be TOO spicy, after looking at all the spices, but the flavors mellowed together very nicely, producing a very savory dish with a pleasant, but not overpowering "kick." In our never-ending quest to eat healthier, I decided to sautee the salt pork until lightly browned, and then poured off almost all the fat (and there was a LOT of fat). I cut the recipe in half, and served it as a side dish to Mean Chef's Steak Tacos, and still had leftovers, although our dinner guests asked for a "doggy bag" so they could enjoy the beans for lunch tomorrow. Very very good dinner, and a definite "keeper"Reply
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