1 T. salt<\/li>\n<\/ul>\n <\/p>\n
In stockpot, soak beans overnight in the water (should be covered).\u00c2\u00a0 The next day, cook bacon in skillet over medium high heat until crisp, 6 to 8 minutes.\u00c2\u00a0 Add onion, garlic and jalapeno and cook for 5 minutes.\u00c2\u00a0 Stir in chile powder and cumin and cook a minute more.\u00c2\u00a0 Add 1 C. of the beans\u00e2\u20ac\u2122 soaking liquid while stirring and scraping the pan to being up any browned bits.\u00c2\u00a0 Add beans and remaining water and bring to a rapid boil.\u00c2\u00a0 Decrease the heat to medium low and simmer 90 minutes to 2 hours, or until beans are soft.\u00c2\u00a0 When cooked through, add salt and cook 1-2 more minutes.\u00c2\u00a0 Keep warm until ready to serve or cool, cover and refrigerate up to 3 days.<\/p>\n
<\/p>\n
You can serve these beans as a soup by pureeing some of the beans and stirring them back in.<\/p>\n
<\/p>\n
From Chevy\u00e2\u20ac\u2122s Tex Mex Cookbook<\/p>\n","protected":false},"excerpt":{"rendered":"
3 C. dried Pinto Beans 3 qt. Water 6 slices uncooked Bacon, coarsely chopped \u00c2\u00bd C. diced Onion 1 T. chopped Garlic \u00c2\u00bd Jalapeno, stemmed, seeded and chopped 1 T. Chile Powder 2 tsp. Ground Cumin 1 T. salt In stockpot, soak beans overnight in the water (should be covered).\u00c2\u00a0 The next day, cook bacon in skillet over medium high heat until crisp, 6 to 8 minutes.\u00c2\u00a0 Add onion, garlic and jalapeno and cook for 5 minutes.\u00c2\u00a0 Stir…<\/p>\n
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