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Texas Style Pinto Beans
Slightly spicy cumin, cilantro and jalapenos lend a Southwestern Tex/Mex flair to tender pinto beans in this recipe. I've added a ham hock and/or bacon for added flavor. Goes well with the spanish rice recipe I've posted. Ingredients
- 2 pounds dried pinto beans
- 2 1/2 quarts water or reduced sodium chicken broth
- 2 teaspoons ground cumin
- 1 ham hock cut into pieces OR 1 lb pound bacon, coarsely chopped
- 1 medium onion, chopped
- 2 (14.5 ounce) cans Mexican diced tomatoes or 2 medium ripe tomatoes, chopped
- 1 fresh jalapeno pepper, chopped
- 1 bunch fresh cilantro, chopped
- 4 garlic cloves, minced
- 1/4 cup diced green peppers
- 4 bay leaves
- 1/2 teaspoon dried mexican oregano
Directions
- Combine the ham hock, beans, bay leaves, cumin, mexican oregano and water or chicken broth in a large pot. Bring to a boil, reduce heat, and simmer for 3 hours. Add more water/broth if necessary while beans are cooking.
- If you didnât use the ham hock, using a large skillet, cook bacon over medium heat until it is beginning to brown.
- Stir in onions, diced green peppers and continue cooking until onion and peppers are tender.
- Stir in diced tomatoes, garlic and jalapeno, and cook for 2 to 3 minutes.
- Remove from heat, and stir in cilantro
- Stir onion/cilantro mixture into the beans, and continue cooking for 1 hour, or until beans are soft.
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You can also pressure cook the beans using the same recipe. Prepare everything as stated, but instead of the 3 hour cook time follow your pressure cookers directions for beans. When the beans are done, simply add the onion/cilantro mixture and simmer for 10 mins so that all the flavors meld. These beans are even better the next day.
Cut recipe in half and made these. Delicioso!
Thanks,
Myra
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