This is my Mom’s recipe and I can somehow never make them as well as she does. Beans are never a bad idea, such a southern staple, especially when it’s cold outside! My mom would tell me stories of my grandmother having a pot of beans at least weekly, serving it with hot homemade cornbread. They go great as a side dish or as a main, no matter the time of year. I will never say no to a hearty and flavorful pot of beans. Beans, beans the musical fruit, the more you eat… well you know the rest.
- 1 lb pinto beans
- 1 (10oz) can diced tomatoes with green Chile’s (Rotel)
- 1 jalapeno diced (optional)
- 1/2 large yellow onion (diced)
- 4-6 garlic cloves (minced)
- 1/2 bunch of cilantro (chopped, no stems)
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp oregano
- 1 tbsp salt (or to taste)
- 1/2 lb bacon pieces
- Start by rinsing your beans very well, checking for any beans to discard, dirt etc. Soak them overnight in a pot of water (or quick soak method: boil pot of water with beans, turn off when boiled. Cover and let soak for 1 hour).
Cover with water or chicken broth in crockpot, about 6 cups liquid (at least 2 inches above beans) 4 cups broth/2 cups water. Chop cilantro, onion, and garlic add all to beans. Add spices, stir well. Roughly chop Bacon and add to beans. Then add in 1 can of tomatoes with green chiles. Watch beans for swelling throughout cooking process to add more water if necessary. Cover and cook on low for 7-8 hours, or high for 3-4 hours. Serve alone or with cornbread or tortillas!
Alternatively, if you do not use crock pot, you can cook on stove low boil for 1.5 hours, checking often to make sure there is still enough water. Don’t skip the soaking part, or it will take much longer to cook.