Pinto Beans
Mara Drouhard
From the kitchen of Anita Garza – Kingsville, Tx. 1980
ingredients
- 2 cups dried pinto beans
- 5-7 strips bacon
- 1 small can petite diced tomatoes
- 1 chopped onion
- 5-7 garlic cloves minced
- 1/2 tsp. ground cumin
- 1 tbsp. salt
- 1/2 tsp pepper
- 1 tsp. chili powder
- 3/4 cup chopped fresh cilantro
directions
1st Day Preparation
In the evening soak beans in water and be sure to keep water level above beans at all times.
2nd Day Preparation
- 1
Put beans and its remaining water into a large pressure cooker
- 2
Add all ingredients EXCEPT cilantro
- 3
Cook 30 minutes
- 4
Depressurize and remove bacon strips and discard; add cilantro
- 5
Let sit for 1—15 minutes before eating
Refried Beans
Place leftover beans in an iron skillet, adding its broth as needed to keep bean mixture of a peanut butter consistency. Mash beans as they cook over low heat.
notes
These are the best beans on the planet because they come directly from my grandma's kitchen!
Source: Hope Garza
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