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Prep Time: 840 Minutes Cook Time: 120 Minutes |
Ready In: 960 Minutes Servings: 12 |
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I love beans and have experimented with different variations and this is my favorite. Ingredients:
2 lbs pinto beans |
2 lbs bacon, ends |
2 onions |
3 poblano peppers |
1 bunch cilantro |
5 tablespoons chili powder |
4 tablespoons cumin |
4 tablespoons paprika |
1 can chachery's seasoning or 1 can zatarains type seasoning |
Directions:
1. Soak beans overnight.
2. Drain water and put beans into a large stock pot and fill with water about doubling the beans. Bring them to a boil. After the beans boil add seasoning except for Chachery's.
3. Dice bacon ends and place in a large skillet rendering bacon until its brown and crispy. Remove bacon and set aside. Leave bacon drippings in pan.
4. Dice vegetables and sautee them in the bacon drippings until they are cooked through. Add Chachery's to vegetables as they cook until they take on a redish brown color from the seasoning.
5. Remove vegetables and add to beans along with the bacon. Simmmer for 1 hour.
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