Pinto Beans With Mexican-Style Seasonings
Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered.
|1 pound||dried pinto beans, rinsed|
|2 (10-ounce) cans||diced tomatoes with green chile peppers|
|1/2 pound||bacon, cut into 1/2-inch pieces|
|1||yellow onion, chopped|
|1 tablespoon||chili powder, or to taste|
|1 tablespoon||ground cumin, or to taste|
|1 1/2 teaspoons||garlic powder, or to taste|
|1/2 bunch||fresh cilantro, chopped|
|salt to taste|
Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.