Receta Mexican Style Pinto Beans
This recipe is amazing. We have been eating on it off and on
for days. It’s quickly become a favorite recipe. This recipe is super easy,
filling, and delicious! I never thought I could love beans as a main dish but
this is one that I could eat until I was sick. The flavor is just incredible!
I love how easy it is. The biggest pain about this recipe is
just remembering to soak your beans long enough and really that’s it. I love
recipes that are easy and delicious. This certainly fits the bill.
- 1 pound dried pinto beans, rinsed
- 1 (10 ounce) cans diced tomatoes with green chile peppers
- 1 (16 ounce) can diced tomatoes
- 1/2 pound bacon, cut into 1/2-inch pieces
- 1 onion, chopped
- 1 tablespoon chili powder, or to taste
- 1 tablespoon ground cumin, or to taste
- 1-1/2 teaspoons garlic powder, or to taste
- 3 cloves minced garlic
- 4-6 cups chicken broth
- Salt to taste
- 4 tablespoons baking soda
Directions:
**36 hours before making your beans it’s important that you
wash the dry beans then place them in a bowl with just enough water to cover
them. Mix in two tablespoons of baking soda then let them sit for 24 hours. After
24 hours clean the water and wash the beans. Repeat with water and baking soda
for another 12 hours. This soaking process will help with removing anything
from the beans that will upset your stomach and the soaking will speed up the
cooking process. **
To a large pot add diced bacon, garlic and onion. Cook until
the bacon starts getting crispy (do not drain drippings), then add drained
beans and all remaining ingredients pour enough broth over the beans to cover
them adding an extra two inches of broth above the beans.
Bring to a boil, reduce heat to low, and simmer covered for
3 hours.
Add salt to taste at this point.
Original
Recipe Source
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