I keep thinking that I have already posted this, then I go fruitlessly searching for it, and have to practically begin from scratch. So, for the sake of frustration-free pinto beaning, since I have once again found the original, I am now posting it before moving on. And, as for the recipe, I love these beans! Serve them with barbecue, tamales, baked chicken, rice,.... savory and yummy!
1 lb. dry Pinto Beans
4 slices thick-cut Hickory Smoked Bacon, chopped in 1”
pieces
1 medium-sized Onion, chopped
2 cloves Garlic, minced
2 Tbsp. pickled Jalapeno, minced
14.5 oz. can diced Tomatoes
2 12 oz. bottles Golden Ale-type Beer
(*note: 2 full bottles is a bit much, I prefer them minus a single sip.)
1 Tbsp. Salt
2 tsp. freshly-ground Pepper
Water
Carefully rinse pick through beans. Soak beans overnight or use quick-soak
method. Discard soaking water, set beans
aside. In a Dutch oven over medium-low
heat, cook bacon until almost crisp. Add
onions and cook, stirring occasionally, until they begin to soften. Add garlic and jalapeno and cook, stirring, until
garlic and onions are beginning to brown.
Add tomatoes, beer, beans, salt and pepper, and enough water to cover by
4 inches. Bring to boil, reduce heat to
low. Simmer over low heat, partially
covered, for 3 hours, stirring occasionally and checking liquid level. Add water as needed to keep liquid level 2
inches above beans. Check for taste and
softness of beans, adjust seasoning as needed and continue cooking until beans
reach desired softness.
Serve over rice and/or with your favorite BBQ!
