On the Trail Beans

Yield: 2 Servings

 

 

Ingredients

 

½ cup peeled and roughly chopped onion

 

½ teaspoon salt

 

½ pound bacon, roughly chopped

 

1 tablespoon flour

 

1 clove garlic, peeled, pressed or grated

 

1 bay leaf

 

½ teaspoon smoked Spanish paprika

 

¼ teaspoon cayenne pepper

 

¼ teaspoon black pepper

 

30 ounces tinned pinto beans

 

¼ cup cold water

 

 

Steps

1. In a cast iron skillet over low heat, saute bacon. When enough bacon fat is released to cover the bottom of the skillet, add onion.  Do not cook the bacon until crisp.
2. Sprinkle onion with salt.
3. When onion is translucent, add flour. Stir until flour becomes golden.
4. Add paprika, cayenne pepper, bay leaf, cold water, and beans with their liquid.
5. Stir to mix.
6. Bring mixture to a simmer.
7. Reduce heat to low (mixture should continue to simmer).
8. Cover skillet with lid. Allow to cook for one hour, stirring occasionally.
9. The broth will have thickened and the beans will have developed a smooth texture.
10. Taste and adjust seasonings as desired.
11. Remove bay leaf and serve.