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.
- 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
- 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.