Note: Several failed bean recipes led me to develop my own. I'm proud of this recipe because of the number of years it took to get it to our liking. Total cook time is about 3-1/2 to 4 hours. Brian and I love to cook and share our food with anyone willing to eat it with us. One of our favorite menus is pulled pork, Texas beans, coleslaw, and beer bread.
2 pounds dry pinto beans
15 C water
2 C chopped onion
1 C jalapeno or green pepper
5 beef boullion cubes
1-1/2 T chili powder
1 tsp cracked pepper
1 tsp ground mustard
1-1/2 T garlic salt
3 slices bacon, chopped (optional)
2 cans Rotel (or one can diced tomatoes and one can Rotel, depending how spicy you want them)
1/2 to 1 cup chopped cilantro (depending how much cilantro flavor you like)
Directions:
1. Place pinto beans in dutch oven. Cover with water and bring to a boil. Remove from heat and let it rest for one hour.
2. Drain beans. Add 15 cups water. Add onion, jalapeno/green pepper, beef boullion, chili powder, cracked pepper, ground mustard, garlic salt, and bacon. Add these seasonings gradually to taste and adjust as necessary throughout the cooking process. Simmer about one and a half to two hours, uncovered.
4. Add Rotel and cilantro. Simmer another 1/2 hour, uncovered, or until beans are soft.
