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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 6 |
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the most addictive beans you will ever try. if you don't quicksoak them then they will just take another hour to cook and they won't have the right texture. this recipe has a little extra juice with lots of flavor. Ingredients:
20 ounces dry pinto beans |
3 medium jalapenos, seeds removed and chopped |
1 small white onion, diced |
4 garlic cloves, pressed or diced |
2 teaspoons cumin |
1 1/2 tablespoons chili powder |
1 -3 teaspoon salt |
1 small green bell pepper, seeds removed and chopped |
1 (12 1/2 ounce) can rotel tomatoes, drained |
3 slices center-cut bacon, cooked crispy and crumbled into small pieces. |
creole seasoning |
Directions:
1. 1. Rinse and sort beans well, removing and dirt, rocks and un-bean stuff.
2. 2. Place beans on large pot and cover with water 2 inches above beans.
3. 3. Bring to a rolling boil. Place lid on pot. Remove from heat. Let stand 1 hour.
4. 4. Keep water inches Add 3 more cups of hot water. Turn heat to high. Add all ingredients except creole seasoning. Boil rapidly for 10 minutes.
5. 5. Place lid on beans and turn down to medium low and simmer for and hour, stirring at least every 20 minutes from the bottom.
6. 6. Boil 1 1/2 cups of water and add at 1 hour mark (boil so beans don't split). Stir and then cook for another hour, stirring at least every 20 minutes from the bottom.
7. 7. At 2 hour mark, taste juice with beans. Add creole seasoning a little at a time and remember if you refrigerate that the salt will show more when you reheat. Best if you only put creole seasoning in your OWN BOWL of beans.
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