Pinto Beans

Servings: 4 – 6

 

 

 

Ingredients:

 

2 cups dry pinto beans and 8 cups water, plus more as needed or 6 cups cooked beans

 

1 pound sliced bacon or ½” pieces of sowbelly (optional)

 

4 cups white onion, chopped

 

1- 2 Tablespoons jalapeño pepper, stemmed, seeded, and diced, to taste*

 

3 teaspoons ground cumin

 

2 teaspoons dried oregano

 

1 teaspoon salt,

 

1 teaspoon ground black pepper

 

1 Tablespoons fresh lime or lemon juice 

 

5-7 cups chicken or vegetable broth

 

 

*each jalapeno pepper is slightly different.  Test the “heat” factor to determine the amount to add.

 

 

 

Garnish:

 

Fresh snipped cilantro

 

 

 

Process:

 

 

Dried beans:

 

Place the beans in a large colander and sort through them to remove and discard any stones or debris. Rinse the beans well, allow them to drain.

 

Place beans in a large bowl.

 

Fill the bowl cold water until it reaches 2-3” above the beans.

 

Stir the beans gently and remove any beans that float to the top.

 

Place them on a couinter overnight.

 

The next day, drain the water from the beans and rinse once.

 

 

Cooked beans:

 

Use the cooked beans and their liquid

 

 

 

Heat large pot or Dutch oven over medium heat.

 

Fry the bacon in a the pot until tender crisp; or place sowbelly in the pot and place in a 350°F oven for approximately 40 minutes or until the pieces are slightly browned and crisped.

 

When the bacon or sowbelly is done, drain the fat and reserve the meat in a bowl. Leave the thin layer of fat in the bottom of the pot

 

Place the pot or oven on a medium heat source.

 

When hot, add the onions and sprinkle with salt.

 

Sauté the onions until transluscent and soft.

 

Add the jalapeño.

 

Stir in the cumin, oregano and pepper. Saute until the herbs bloom and the jalapenoño is tender.

 

Add the beans and enough broth to cover the beans.

 

Simmer until the beans are tender and begin to fall apart (Dried Beans: simmer for an hour and then check every 20 minutes. Cooked beans: simmer for half an hour or until the beans seed coat is tender, not chewy). Do not cover the pot as, while the beans are cooking the broth should reduce and thicken. However, be certain that there is always enough broth in the pot so that the beans are never dry and remain moist until they are thoroughly cooked.

 

Remove the pot from the heat.

 

Season to taste.

 

Allow to cool. When cool, place in the icebox overnight.

 

Reheat and add fresh cilantro, if desired.

 

Season to taste.

 

Plate or place in a serving bowl.  Garnish as desired.

 

Serve.