This is so good I had to share it.
1 lb dried pinto beans
salt pork
6 strips bacon chopped
2 cloves garlic minced
2 med onions chopped
1 med green pepper chopped
1 14.5 oz can petite diced tomatoes
1 12oz can beer (Mexican)
1/2 bunch fresh cilantro, chopped (optional, but recommended)
2 jalapeno peppers chopped (seeded if desired)
1 T Mexican oregano
salt and pepper
Cook the beans in salted water with the salt pork until almost done. Seperate one cup of bean stock and set aside. Leave beans in remaing stock.
Fry bacon in a large skillet until 75% crisp. Remove bacon and drain.
Cook garlic, onions, and green peppers in grease until done. Add tomatoes. Add the oregano. Add the beer and heat until foam subsides and mixture is simmering.
Add skillet mixture to bean pot. Bring to a simmer. Add cilantro, jalapenos, and salt & pepper to taste--cook until jalapenos are soft. Adjust viscosity with reserved bean stock.
1 lb dried pinto beans
salt pork
6 strips bacon chopped
2 cloves garlic minced
2 med onions chopped
1 med green pepper chopped
1 14.5 oz can petite diced tomatoes
1 12oz can beer (Mexican)
1/2 bunch fresh cilantro, chopped (optional, but recommended)
2 jalapeno peppers chopped (seeded if desired)
1 T Mexican oregano
salt and pepper
Cook the beans in salted water with the salt pork until almost done. Seperate one cup of bean stock and set aside. Leave beans in remaing stock.
Fry bacon in a large skillet until 75% crisp. Remove bacon and drain.
Cook garlic, onions, and green peppers in grease until done. Add tomatoes. Add the oregano. Add the beer and heat until foam subsides and mixture is simmering.
Add skillet mixture to bean pot. Bring to a simmer. Add cilantro, jalapenos, and salt & pepper to taste--cook until jalapenos are soft. Adjust viscosity with reserved bean stock.
"He who sups with the devil should have a. long spoon".