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  • Blue Ribbon Pinto Beans

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    Blue Ribbon Pinto Beans
    Servings: 12
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 2 lbs. dry pinto beans
    • 1 pound sliced smoked bacon, cut into 1-inch squares
    • 2 med. tomatoes, diced
    • 1 1/2 tbsp. grnd cumin
    • 1 1/2 tbsp. chili pwdr
    • 2 med. cloves garlic, chopped
    • 1 serrano or possibly jalapeno chile, chopped
    • Salt

    Directions

    1. Place beans in heavy, large saucepan. Cover with water and bring to a boil. Drain. Return beans to pan. Pour in water to cover by 2-3 inches. Add in all other ingredients except salt. Bring mix to boil.
    2. Reduce heat to low and simmer till beans are very soft, about 3 1/2 hrs. (If necessary, add in water to keep beans submerged.) Season with salt and cook 15 min longer, uncovered, if beans are too liquid. Let cold. Refrigerateovernight. To serve, reheat over medium-low heat, stirring frequently.

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