 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This recipe came from the Watkins Estate in Mesquite, Texas. I obtained this and several hundred recipes when I purchased the collection at an estate sale in 1984. Enjoy. Ingredients:
1 pound dried pinto beans picked over and rinsed |
3 slices bacon chopped |
2 jalapeno chilies pierced with a fork in several places |
1 cup chopped white onion |
1 tablespoon minced garlic |
2 teaspoons salt |
1/2 cup flat beer |
1/2 cup chopped fresh parsley |
Directions:
1. Soak beans in water to cover by 2 in kettle or large pan overnight. Drain or bring beans and water to boil and boil 2 minutes. Remove from heat cover and let stand 1 hour then drain and return to pot. Add bacon, jalapenos, onions, garlic and salt. Add enough cold water to barely cover beans then bring to boil. Reduce heat then simmer uncovered until beans are soft and liquid is thickened about 3 hours. Add water as needed. Stir in beer and simmer 15 minutes more.
|
|