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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 10 |
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Mexican style beans with the most delicious broth. I never bother to soak these beans, or pour off the first boil of water. This is the way we've cooked Mexican beans in my family for generations. But, if you're a stickler for bean ritual, feel free to presoak, et cetera, to your heart's content. Ingredients:
1 lb pinto beans |
1 cup tomato, diced (canned works fine, pour in the juice) |
1/2 lb bacon, diced |
1 cup onion, diced |
1/2 cup cilantro leaf, chopped |
1 -2 jalapeno pepper, whole |
4 teaspoons salt |
1 teaspoon pepper |
Directions:
1. Sort the beans, toss out all the rocks and imperfect beans. Rinse beans and place in a pot. Cover with water 2 inches above beans. Bring to a boil. Reduce heat and simmer, covered for 1 1/2 hours, adding water if needed.
2. Add remaining ingredients, making sure water covers everything. Simmer about 1 1/2 hours.
3. Taste the beans and broth together in a spoon. If it is not spicy enough for you, dice the jalapeño or add a few drops of Tobasco to taste.
4. Serve in a cup or bowl.
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