These beans are really good as a side dish. You can use it to accompany a Tex-mex meal. But this is also a recipe that stands on it's own. It's good enough to be a main course! We've been making this for years and I got my recipe from my big sister.
The original recipe makes 12 cups of beans which is a huge amount. I've scaled it down some and it still makes plenty!
Here is what you'll need:
5 slices of bacon cut into chunks
1 large yellow onion
4 cans of pinto beans, undrained.
1 can or bottle of dark Mexican beer (I only had a light beer on hand)
1-2 cups of beef broth
1 can of diced tomatoes
2 jalepenos, seeded and finely chopped
2 tsp of sugar
1/2 cup of chopped, fresh cilantro
And here is what you do:
Cut your bacon into pieces and brown in the stock pot
When the bacon is crispy remove it with a slotted spoon and set aside.
In the bacon grease saute the onion and diced jalapeno. Cook until it is just tender, you really don't need to brown them.
Then it's time to add all of the rest of the ingredients (except for the cilantro)
Add beans, tomatoes, broth, beer, sugar, and bacon.
Because it's all cooked you just need to let this simmer long enough to let the flavors blend. A few minutes before serving add the chopped cilantro. I don't like to add this too soon or it changes color. Give you beans a taste and if you think it needs a little something extra you can always add 1 or 2 teaspoons of my secret ingredient:
But you don't have to! I made this recipe for years and didn't know about the pinto bean seasoning. But it's pretty handy stuff! If you come across it in the store I recommend getting some!
I hope you all like this. The beans have an authentic flavor and your guests will think you've worked over a stove for hours. You don't have to tell anyone you used canned beans.
Life on the lake is laid back. When we cook it's far from being fancy affair. It's all about relaxing with friends and family and enjoying comfort food. More often than not it's not all that healthy but boy it sure is good!!!