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| recipe by Jim T. |
| Ingredients: 2 lbs pinto beans, well rinsed Bacon Ends (for a leaner dish use turkey bacon) 2 medium onions sliced into 1/2" wedges 1 bell pepper, seeds removed, sliced into thin strips 1/2 bunch celantro leaves, rinsed well 2 tsp cumino powder 2 - 3 tbsp garlic powder |
| Cooking Directions: In large dutch oven or pot cover beans generously with fresh water and place on high heat. Bring to a full boil and cook for 15 minutes at a boil. Remove from heat and pour beans into a colander and rinse thoroughly. Rinse pan out and pour beans back into pan. Cover with fresh water. Add onions, green pepper, bacon, celantro leaves, cumino, and garlic and simmer till beans are tender (approximately 3 hours) adding water as necessary. |
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