- 1 pounds dried Pinto Beans
- 2 quarts water or* Vegetable Broth*
- 2 teaspoons ground cumin
- 1/4 lb salt pork OR 1/4 lb pound bacon, coarsely chopped
- 1 medium onion chopped
- 2 (14.5 ounce) cans Mexican diced tomatoesor 2 medium ripe tomatoes chopped
- 2 fresh jalapeno chopped
- 1 bunch fresh cilantro chopped
- 4 garlic cloves, minced
- 1/4 cup diced green Pepper
- 4 bay leaves
- 1/2 teaspoon dried Mexican oregano
Directions
- Combine the salt pork, beans, bay leaves, cumin, Mexican oregano and water large pot. Bring to a boil, reduce heat, and simmer for 2 hours. Add more water while beans are cooking.
- Cook Salt Pork or bacon over medium heat until it is beginning to brown.
- Stir in onions, diced green peppers and continue cooking until onion and peppers are tender.
- Stir in diced tomatoes, garlic and jalapeno, and cook for 2 to 3 minutes.
- Remove from heat, and stir in cilantro
- Stir onion/cilantro mixture into the beans, and continue cooking for 1 hour, or until beans are soft.
*Veggie Broth*
If you prep your vegetables the night before you can use all the onion wrappers, cilantro steams, peper tops add some carrots and celery and make your own broth. Note: you can always add carrots and celery to any dish, I love sneaking in Vegetables. Also If you want to make this dish Vegetarian you will want the extra veggies also add a can of beer after sauteing the vegetables adding a extra layer of flavor that you lose without the fat.
