2 cups of dry pinto beans
8 cups of water
4 slices of bacon (or less if you want)
1 small onion diced
1 jalapeno diced (optional)
1 can of rotel
1/2 cup of fresh cilantro, chopped
1 clove of garlic
1 T of cumin
salt to taste
Start by bringing the 8 cups of water to a boil. While that is going, place the 2 cups of beans in a colander and pick out all the bad beans or beans you would consider inedible. I've found rocks, twigs, and dirt in mine..Not something I would want to eat...Then rinse the beans thoroughly.
Put rinsed beans in crock pot. Pour boiling water over beans and turn on "low" setting. Add whole garlic clove to crock pot. Heat for two hours.
|Don't stop to take pictures while holding boiling water. It's not easy...|
While that is cooking, cut up bacon into pieces, place into pan and brown. Remove bacon and leave drippings. Add diced onion and diced jalapenos to drippings and cook until tender. Add rotel and let simmer for about 10min.
Put tomato/onion mixture in crock pot and add cooked bacon, cilantro, cumin, and salt to taste. If you need to add water, add very hot or boiling water. If you add cold water it will split the beans and that's a big no-no.
After about 4 hours check your beans. Add water if it needs any and do a "taste test". Add more salt if needed and cook another hour. After about 7hrs total, your beans should be ready to eat! Pour into a bowl and garnish with cilantro and/or avocado if you'd like.
They are good to eat with warm tortillas (that's how we like them) or as a side dish complimenting any Mexican meal. Enjoy!
Do you do anything different with your re-fried beans???