2 pounds dried pinto beans
1 pound bacon, chopped into large chunks
salt/pepper
12 ounces beer (feel free to experiment with flavors of beer)
2 teaspoons kosher salt
3 roma tomatoes, pulp removed and diced
1 green bell pepper, diced
1/2 yellow onion, diced
1 poblano pepper, seeds removed and diced
1 teaspoon granulated garlic
1 teaspoon cumin
Garnish- cilantro, sour cream, salsa, cheese (optional)
Directions-
Open the bags of beans and sort through them for any small pebbles or “bad” beans and remove them.
Place the beans in a large pot and add enough water to cover the beans by a few inches.
Bring the water to a boil over medium heat. Once the water is boiling, cover the pot and remove from the heat.
Allow the beans to set, covered, for one hour.
Drain the beans and return to the pot. You will notice the beans have swelled as they absorbed some of the water.
Cover the beans with clean water, making sure the water covers the beans by a couple of inches.
Add the chopped bacon and a large pinch of salt and pepper.
I typically have much larger pieces of bacon because you will be removing it later. Larger chunks make removing easier
Add Beer, Stir,
Bring to a simmer over medium-low heat and leave the pot uncovered.
Stir occasionally and watch the water level. The beans will need to cook somewhere in between 1 3/4 – 2 hours. If your liquid is reducing too quickly, turn your heat down and add a small amount of water. Start letting the liquid cook down below the beans during the last half hour.
Check your beans to make sure they are softened. You want them to hold their shape, yet immediately burst and be creamy when you bite into them. If your beans are done and there is still a little too much liquid, you can remove the excess with a ladle.
Now it’s time to pick out the bacon. Grab some tongs and pull the pieces of bacon out and discard. They’ve done their job!
Add in the diced tomatoes, peppers, and onion. sprinkle in the garlic, cumin, and kosher salt and give everything a good but gentle stir. No mashing the beans!
Serve with warm tortillas or cornbread
Originally Submitted
8/21/2013
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