TEX-MEX PINTO BEANS
This is my take on pinto beans served at a popular Tex-Mex restaurant in Dallas, and they are an inexpensive dish to serve guests at a dinner party. You can soak the beans overnight before cooking them, or try the quick method listed in the instructions.
Provided by CookinCowgirl
Categories Beans
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Wash and clean the beans, then bring them to a boil in 4 cups of water.
- Cook them for 2 minutes, remove from the stove, cover and let them sit for an hour.
- In a skillet, toast the cumin and chile powder over a medium high heat until they become fragrant (takes seconds).
- Put the spices aside and rinse the skillet.
- Cook the bacon in the skillet, saving the fat.
- Remove the bacon and add the onions and garlic, and saute them for a minute.
- Seed and chop the tomatoes and chop the bacon.
- When the beans have soaked an hour, drain them, and add 8 cups of fresh water and all the other ingredients, except the salt.
- Bring the beans to a boil, cover, cut the heat to low, and simmer them for about an hour.
- Remove the lid and check to see there's enough water, which should be about an inch above the beans and stay that way, then add the salt.
- Add more water if necessary.
- Start checking the beans every 15 minutes for doneness.
- To thicken the liquid, reduce it by cooking longer, or mash some of the beans.
Nutrition Facts : Calories 219.6, Fat 16.3, SaturatedFat 5.2, Cholesterol 23.1, Sodium 1451.5, Carbohydrate 12.7, Fiber 1.1, Sugar 1.7, Protein 8.3
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Thandokazi King
[email protected]I've made this recipe several times and it's always a hit. It's a great way to get your kids to eat their beans!
Huzifa Khan
[email protected]I'm allergic to tomatoes, so I used tomato paste instead of diced tomatoes. The beans still turned out great!
Adepoju Blessing
[email protected]These beans are perfect for meal prep. I make a big batch on the weekend and then I can eat them throughout the week for lunch or dinner.
S F
[email protected]This recipe is a great starting point, but I like to add my own personal touches. I usually add some chopped cilantro and a squeeze of lime juice to brighten up the flavors.
mudassir khxn
[email protected]I was disappointed with this recipe. The beans were bland and the broth was watery. I won't be making this again.
ANPATRICE NJERI
[email protected]These beans were a bit too spicy for my taste, but I think I just added too much chili powder. Next time I'll use less.
Sayeem vlogger
[email protected]I'm so glad I tried this recipe. The beans were so flavorful and easy to make. I'll definitely be making them again!
William lone
[email protected]These beans were delicious! I served them over rice and they were the perfect comfort food on a cold night.
Abdul Mohin
[email protected]I followed the recipe exactly and the beans turned out perfect. They were creamy and flavorful, with just the right amount of spice. This will be my go-to pinto bean recipe from now on!
Trinna Smith
[email protected]I'm not usually a fan of pinto beans, but this recipe changed my mind. The spices and seasonings really bring out the flavor of the beans. I'll definitely be making this again!
Nick Nicholas
[email protected]This recipe is a great way to use up leftover pinto beans. I added some extra vegetables, like corn and bell peppers, to make it a complete meal. My family loved it!
Marvin Alvarez
[email protected]These Tex-Mex Pinto Beans were a hit at our last potluck! Everyone raved about the smoky, flavorful broth and the perfectly cooked beans. I'll definitely be making this recipe again soon!