Description
You can serve these soupy pinto beans as a side dish with just about anything.
Ingredients
- 1 lb. dried pinto beans, rinsed and soaked
- 4 cloves garlic
- 4 slices of bacon, diced into small pieces
- 1 onion, diced
- 4 serrano chiles, chopped
- 1 tomato, diced
- 1 tablespoon salt
- Cilantro, chopped (for garnish)
Instructions
- Combine the beans and garlic in a large pot and add water, covering two inches over the beans.
- Bring to a boil over high heat and cook for two hours. After the first hour, check water level. Add one to two cups of warm water if necessery.
- Thirty minutes before the beans are cooked, add the salt.
- Meanwhile, lightly brown the bacon in a large skillet over medium heat. Add the onion and the chiles and sauté until the onion is golden brown, about 5 to 6 minutes. Stir in the tomato. Remove from heat.
- When the beans are tender, stir in the sautéed ingredients and simmer for ten minutes longer.
- Garnish with chopped cilantro and avocado.
- Makes 6 servings.
Notes
People in areas with hard water, like Austin or San Antonio, Texas can cook their beans till the cows come home, and the beans will still be tough or not thoroughly done. If you have that problem, add a scant 1/4 teaspoon of baking soda to the cooking water, and you will have one less problem.
