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Receta Texas Style Pinto Beans
by Sergio Hernandez

Texas Style Pinto Beans

Slightly spicy cumin, cilantro and jalapenos lend a Southwestern Tex/Mex flair to tender pinto beans in this recipe. I've added a ham hock and/or bacon for added flavor. Goes well with the spanish rice recipe I've posted.

Calificación: 4.3/5
Avg. 4.3/5 4 votos
Tiempo de Prep: Southwestern
Tiempo para Cocinar: Raciónes: 1

Va Bien Con: Arroz mexicano

Ingredientes

  • 2 pounds dried pinto beans
  • 2 1/2 quarts water or reduced sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 ham hock cut into pieces OR 1 lb pound bacon, coarsely chopped
  • 1 medium onion, chopped
  • 2 (14.5 ounce) cans Mexican diced tomatoes or 2 medium ripe tomatoes, chopped
  • 1 fresh jalapeno pepper, chopped
  • 1 bunch fresh cilantro, chopped
  • 4 garlic cloves, minced
  • 1/4 cup diced green peppers
  • 4 bay leaves
  • 1/2 teaspoon dried mexican oregano

Direcciones

  1. Combine the ham hock, beans, bay leaves, cumin, mexican oregano and water or chicken broth in a large pot. Bring to a boil, reduce heat, and simmer for 3 hours. Add more water/broth if necessary while beans are cooking.
  2. If you didn’t use the ham hock, using a large skillet, cook bacon over medium heat until it is beginning to brown.
  3. Stir in onions, diced green peppers and continue cooking until onion and peppers are tender.
  4. Stir in diced tomatoes, garlic and jalapeno, and cook for 2 to 3 minutes.
  5. Remove from heat, and stir in cilantro
  6. Stir onion/cilantro mixture into the beans, and continue cooking for 1 hour, or until beans are soft.