Pinto beans are slowly cooked to perfection with smoked bacon, jalapenos, and cilantro. This is an easy recipe I learned from my friend's grandmother in Nuevo Laredo, Mexico. This recipe can be adjusted to taste and is a dietary staple in south Texas. Great for barbecues and potlucks! Make sure the beans are covered by liquid at all times. The longer you cook it, the better it is. Serve with flour tortillas or as a side dish in bowls.
Provided by Big Rob and the Burritos
Categories Side Dish
Time 3h20m
Yield 8
Number Of Ingredients 7
Steps:
- Pour pinto beans into the bottom of a big saucepan or soup pot. Add water, bacon, jalapenos, cilantro, and garlic and bring to a simmer, about 10 minutes. Pour in 1 can light beer when beans are warmed.
- Simmer beans, stirring every couple of minutes, until bacon has completely cooked down and beans begin to break, 3 to 6 hours total. Pour in remaining beer as needed when liquid has evaporated and beans aren't completely covered, roughly every 2 hours. Cover and keep warm until serving.
Nutrition Facts : Calories 175.7 calories, Carbohydrate 21.5 g, Cholesterol 7.4 mg, Fat 4 g, Fiber 5.7 g, Protein 8.2 g, SaturatedFat 1.2 g, Sodium 485 mg, Sugar 0.6 g
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