I love a big pot of bean soup in the Fall and Winter and I also love Borracho Beans. This is kind of a combination of the two. It was delicious and simple. You just need a few hours at home, but once you've got it on the stove it's pretty much hands off.
Click here to print the pdf Download Spicy Pinto Beans
1 lb dry pinto beans
½ lb bacon, cut into 1 inch pieces
1 T. ground cumin
1 T. Southwest Seasoning
1or 2 jalapeños, cut in half and sliced
1 red bell pepper, chopped
1 T. salt
1 tsp. ground black pepper
Rinse the dried beans in cool water, picking through them to toss out any debris. Pour beans into a soup pot and cover with 2-3 inches of water. Add raw bacon, cumin, and southwest seasoning. Bring to a boil, then reduce and cover. Simmer (don’t boil) for 2 hours. Beans should have a thick broth, not too soupy. Add in jalapenos, red pepper, salt and pepper. Cover and simmer for another hour. Check for seasoning and serve with cornbread.
**If the broth is evaporating too quickly just add another cup of water and continue simmering**