Ingredients: |
Ingredients: 1 Lb Dried Pinto Beans, Washed thoroughly
1/2 lb Bacon, sliced into medium pieces
1 cup coarse diced onion
2 cloves garlic, diced
1 bell pepper coarse diced
1 tablespoon pepper
2 teaspoons salt
2 tablespoons Cumin powder
8 cups water
Optional: 1 can diced tomatoes
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Directions: |
Directions:Wash and pick through the beans carefully. Any sand or debris can destroy the dish.
If you don't have a pressure cooker, soak the beans overnight in the 8 cups of water that you'll use to cook them. Do NOT rinse the beans after soaking.
Add everything together in a large pot, bring to a boil, then simmer for 3 hours, checking the fluid level and stirring periodically. Some people prefer to add the salt and pepper after the main simmer.
If you do have a pressure cooker, add everything together and bring to a boil, then lock down the lid. Once the cooker reaches pressure, turn off the heat and allow the beans to sit for at least one hour. Release any residual pressure and stir everything, then reheat and re-lock the lid. Bring to pressure, then simmer at pressure for an additional hour. Release the pressure and remove the lid, and continue to simmer until the mixture thickens to your taste.
** Optional ** some people add a tablespoon of sugar at the beginning of the cook. |
Personal
Notes: |
Personal
Notes: This will provide the prize winning beans served at many bar-b-que restaurants in Texas. Although this is a fairly simple recipe, most people are amazed at the taste the first time they try it.
For a treat, save some of the beans and refry them for breakfast (Huevos Rancheros). See the refried bean recipe elsewhere.
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