A hearty and flavorful recipe inspired by Threadgill's famous pinto beans. Perfect for a comforting meal with a touch of Tex-Mex flair.
Ingredients: 1 lb dried pinto beans. 6 cups water. 1 large onion, diced. 2 cloves garlic, minced. 1 jalapeo, diced optional for heat. 1/2 lb bacon, chopped. 1 tsp cumin. 1 tsp chili powder. Salt and pepper to taste.
Instructions: Remove any debris by rinsing the pinto beans under cold water. Add water and beans to a large pot. After bringing to a boil, lower heat, and simmer for one hour. Crisp up the bacon in a skillet. Remove most of the grease from the skillet, leaving about 1 tablespoon behind. To the skillet, add the diced onion, garlic, and jalapeo. Saut onions until they become transparent. Pour the bacon mixture into the simmering beans in the pot. Add the chili powder, cumin, salt, and pepper and stir. Simmer the beans for a further 30 to 45 minutes, or until they become tender. Taste and adjust seasoning, then serve hot. Savor your mouthwatering Pinto Beans from Threadgill's!
Prep Time: 15 minutes
Cook Time: 90 minutes
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