spicy pinto beans

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

Ingredients:

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**

Comments

[Danice Oliver]

Oh my, I just want to be in some Fall-ish weather, even Houston fall- ish weather and have some! Now!

[Kristina Bowers]

Hmmm - I wish it would snow here so I could make more cold weather food. Thinking of making these to go with our tacos on Tuesday. They look awesome!