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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 10 |
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These beans are great with a BBQ supper. Good idea to make them the day ahead the flavor just gets better. Hamburgers, beans & a green salad good cookin 'n eating Ingredients:
2 lbs dry pinto beans |
1 lb sliced bacon, cut into 1 inch pieces |
2 medium tomatoes, diced |
1 1/2 tablespoons cumin |
1 1/2 tablespoons chili powder |
4 cloves garlic, minced |
2 serrano peppers or 2 jalapeno peppers, minced (less for the timid) |
salt |
Directions:
1. Cover the beans with water in a heavy saucepan and bring to a boil, drain.
2. Cover with water again, about 2 above the beans.
3. Add all the remaining ingredients, except salt.
4. Bring to a boil, reduce heat to low and simmer uncovered until the beans are very soft.
5. add more water if necessary.
6. Keep the beans submerged, takes approximately 3 1/2 hours.
7. Season with salt to taste.
8. If the beans are too liquid cool and sit overnight.
9. Reheat to serve, stir frequently so the beans do not stick.
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