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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 8 |
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OK.. when I make these I don't measure, so please feel free to add comments. Ingredients:
1 pound pinto beans |
1/2 pound lean bacon chopped small |
1 chopped red ripe tomato |
1 med onion small chop |
1 small green pepper chopped |
1 serrono pepper fine chop (i use less is kids are eating) |
3 cloves garlic chopped |
1 tablespoon good chile powder |
1 tablespoon cumin |
salt to taste |
pepper to taste |
1 bunch clintro chopped fine |
Directions:
1. Pick over pinto's and wash.
2. Soak in water over night, then rinse
3. Render the bacon until soft
4. Add onion and peppers stir until onion is soft.
5. Add garlic stir for just a few minutes
6. Add beans, seasonings and tomatoes.
7. Cover all with water, bring to a boil, turn down to a slow simmer until beans are done.
8. Add Clintro towards the very end so it stays bright green.
9. If tomatoes are not red and ripe use canned or tomato juice.
10. That is a lot of bacon, but .... it's what makes the dish. The person who showed me how to make these used 1 full pound!
11. I hope you can understand how to do these... they are a classic here in the Rio Grande Valley and just over the bridge in Mexico.
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