by Austin Carter
New Recipe
PREP TIME - 15minutes COOK TIME - 2hours REST TIME - 15minutes TOTAL TIME - 2hours hrs 30minutes COURSE - Main Course CUISINE - Mexican, Soup, Boiling SERVINGS - 2 CALORIES - 30 kcal
- 1 Large Pot or Dutch Oven - 1 Cutting Board and Knife - 1 Colander - 1 Measuring cups and spoons - 1 Wooden Spoon - 1 Can Opener - 2 Serving Bowls
- 1 Can Pinto Beans - 1 Pack Bacon - 2 Onion - 1 Garlic - 2 Tomatoes - 2 Chili Peppers - 6 tbsp Spices - 3 Cups Broth or Water
- Rinse dried pinto beans thoroughly and soak them overnight in water to soften. Drain and rinse the soaked beans before cooking. If using canned beans, drain and rinse them. - In a large pot or Dutch oven, cook bacon over medium heat until it becomes crispy and releases its fat.
- Add chopped onions and minced garlic to the pot with the bacon. Cook until the onions are translucent and the garlic is fragrant. - Stir in diced tomatoes and sliced chili peppers. Cook for a few minutes until the tomatoes start to break down.
- Sprinkle in your desired spices, such as cumin, oregano, chili powder, salt, and pepper. Adjust the seasoning according to your taste preference. - Add the soaked or canned beans to the pot, along with enough broth or water to cover the beans by about an inch.
- Bring the mixture to a boil, then reduce the heat to low and let the beans simmer uncovered for about 1 to 2 hours, or until the beans are tender and the flavors have melded together. Stir occasionally and add more liquid if needed to prevent the beans from drying out. - Taste the beans and adjust the seasoning if necessary. You can add more salt, pepper, or spices to suit your taste.