|May 1, 2013||Posted by Vianney under Dinners, Holiday Bites, Mexican, Soups & Stews|
Does it get any tastier? I think not. Don’t you just want to dive in? I know I do.
Planning a fiesta soon? Maybe a Cinco de Mayo get-together, these beans would be super alongside a big molcajete of guacamole or with a stack of warm corn tortillas.
Hey these beans don’t require a festive theme, make’em for dinner or even better for Lunch.
Comfort people, it’s all about comfort in my home. And these beans are sure to make your tummy happy.
- 1 pound dried pinto beans
- 2 cloves of garlic
- 1-12 ounce beer
- 1 pound bacon, thick cut
- 1 medium onion, chopped
- 3 roma tomatoes, diced or 1 -15 ounce can of tomatoes, chopped
- 2 jalapenos, chopped (optional)
- ½ tsp comino
- Clean beans, remove any bits or broken beans and place in colander. Rinse beans under cold water until water runs clear and drain.
- Place in a large heavy stockpot, add enough water to cover beans, about 8 cups and add beer and garlic.
- Bring to a boil, reduce to a simmer and cook over low heat until soft, about 7 hours. Make sure to keep at least 1 inch of water above beans at all times.
- When beans are ready crisp bacon in a skillet until crisp. Remove from pan and add onions. Stir frequently to loosen the brown bits from the bacon. Cook for 2-3 minutes.
- Add tomatoes and jalapenos (if using) and continue to stir to remove any leftover bits from skillet, you want that entire flavor in your beans.
- Remove from heat and add to pot of beans, stir to combine. Add the comino, season to taste with salt and pepper. Stir to combine. Add the cilantro just before serving.
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