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Prep Time: 10 Minutes Cook Time: 110 Minutes |
Ready In: 120 Minutes Servings: 8 |
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I had a similar dish at a Mexican restaurant and came home and made up my own recipe. Ingredients:
1 lb dried pinto bean |
1/4 cup oil |
2 onions, diced |
8 ounces bacon, diced |
3 garlic cloves, minced |
2 green serrano chilies, minced |
1 teaspoon cumin powder |
6 cups water |
salt, as needed |
ground black pepper, as needed |
Directions:
1. Soak the pinto beans in water overnight in a large mixing bowl.
2. Drain the beans and set aside.
3. In a dutch oven or other large vessel put the oil, onions, bacon, garlic and green chilies and cook over medium or medium-high heat until the onions are transparent and the edges of the onion have very lightly browned. Stir in the cumin powder.
4. Add the beans and 6 cups water. Increase heat to high, bring liquid to a boil, decrease heat to medium or medium-low and cook until the beans are very tender, adding more water as needed. Add salt and black pepper to taste.
5. I like to serve these beans in ramekins. They make a nice side dish to any Mexican meal.
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