Ingredients
- 4 pounds pinto beans, picked over and rinsed
- 1 pound bacon (or salt pork), chopped
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 3 tablespoons chili powder
- 2 tablespoons sugar
- 2 tablespoons salt
- 2 tablespoons freshly ground black pepper
- 1 (12-ounce) can diced tomatoes with green chiles
- 3 whole jalapeno peppers
Directions
Place beans in a large pot with a tight-fitting cover and add enough water to cover beans by about 2 inches. Bring to a boil over high heat. Meanwhile, place bacon, onion, and garlic in a medium cast iron frying pan and brown the mixture, while stirring, over medium heat. Add bacon mixture to beans. Reduce heat and simmer until beans are soft, about 3 hours total cooking time, adding more hot water if needed. Add chili powder, sugar, salt, pepper, diced tomatoes with green chiles, and jalapeno peppers. Simmer for another 10 minutes and then serve.
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By Andrewsmomma
Hampton, VA
on April 25, 2010
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I always use two pounds of beans for this recipe, because that still makes A TON of beans. I let my beans soak overnight, just for an easier time the next day.
One thing I do add to this dish is a big handful of fresh chopped cilantro, which I throw into the pot about ten minutes before I serve it.
The other small change I've made is that I eliminate the sugar and I add the other spices a bit earlier, to let the flavors meld. I also usually dice up the jalapenos.
This recipe is ALWAYS a hit! I am asked to bring it to pot lucks, family dinners, neighborhood functions, etc. Thanks, Bobby.
By perrymankim_7563635
Trophy Club, TX
on July 04, 2009
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Made these for a family reunion and they were a hit and I've already been asked to do an "encore". The greatest compliment I can get is "make that again".
I do recommend adding your spices sooner than the 10 mins. I'd say 1/2 to 1 hr of simmer time with the spices depending on how hot you like it.
This time around I am using peppered bacon for a little more kick.
It does make a TON of beans.
By MG Loves Brunch
El Paso, TX
on February 23, 2008
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It's been a long time since I cooked pinto beans. Mainly because I find them "blah" and time consuming to make. But my husband had been craving homestyle beans. The recipe was a hit. Even I had seconds!
The recipe was super easy to follow. I used a slow cooker in the afternoon, and they were right on time for dinner. I added the spices at the end as the recipe instructed. But the flavors had not "mingled" enough. I had an extra hour before serving. I let it simmer long. The flavor was delicious.
I did add/skipped some ingredients. I only added 1/2 what it called for the chilli powder. I used "Ancho Pepper" Chili powder. I find it gives recipes a smoky, spicy kick. I skipped the jalape~os altogether ... thinking it'd be too spicy for the kiddos. I did add, however, beef franks (winnies. Even with these minor alterations, they still had a good kick.
The campfire beans were just what we needed on a cold winter night. Very flavorful dish!
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