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Blue Ribbon Pinto Beans Recipe

by CookEatShare Cookbook

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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