MEXICAN STYLE PINTO BEANS
(makes almost one gallon of beans—serves about 15)6 c. Dried Pinto Beans, washed well with cool water ¼-1/2 lb.Raw Bacon (frozen, sliced, and/or coarsely chopped)1 medium Tomato, very ripe and quartered, or coarsely chopped½ One small can of tomato sauce(OR omit tomato
sauce and use 1 can of Rotelle tomatoes for more spice)1 ½ c.Onion, coarsely chopped1 Tb.Salt, or Garlic Salt1 tsp.Garlic Powder 1 tsp.Ground Black Pepper 5.7Garlic Cloves, peeled and halved3-5 quartsWater 1/3 bunchCilantro, washed, stems cut/discarded, and remainder chopped (optional)1 largeWhole Serrano Pepper, washed/stem removed (optional-FOR SPICY BEANS)½ canBudweiser Beer (optional-to your taste) (FOR “FRIJOLES BORACHOS”)In large 4-6 quart pot, sort through beans removing/discarding all split or halved beans,different bean types, or disformed/rotten beans. Then “swish” dried beans around in cool water several times (use a colander to drain each washing) until water stays clean/rinses clear. If time permits, allow clean beans to soak (covered) in full pot of water OVERNIGHT. The next day,drain water. Rinse/wash, then drain beans; repeat twice. Cook beans in fresh water, followingdirections below. Soaking the beans overnight will shorten your cooking time.Fill pot with beans and about 3 quarts of water. Beans must remain completely covered bywater level throughout cooking time! Add bacon, chopped tomato and sauce, chopped onion,Serrano pepper (optional) and spices to pot (do not add cilantro or beer til the end).Allow beans/water to come to a full boil on med-hi heat. Cover pot and keep beans boiling for 2-4 hours on low-med heat, checking water level AND stirring intermittently. ALWAYS keepwater level above bean level. When adding water, make sure you add HOT water to your beans. Adding cold water will cause your beans to crack and split. Feel free to stir your potoften to make sure beans are not sticking to the bottom of the pan. After the first hour of boiling, be sure to taste your broth for correct seasoning and adjust as needed.As you add more water, you may have to add more salt and/or garlic powder to your “broth” tomake sure your beans are not bland tasting. The longer your beans cook, the thicker and darker the water or broth will become.Your beans are “done” cooking when a cool bean may be easily mashed with your fingertips.About 15 minutes before you turn off the stove, stir in chopped cilantro to your pot. Cover pot,remove from heat, and let sit 20 minutes so flavors can marry before serving.