Texas Cowpoke Pintos
Texas Cowpoke Pintos recipe
Yield
10 servingsPrep
20 minCook
6½Ready
7 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pinto beans
|
|
| ½ | pound |
bacon
smoked |
|
| ½ | pound |
salt pork
|
|
| 2 | medium |
tomatoes
italian |
|
| 2 | teaspoons |
cumin
ground |
|
| 2 | teaspoons |
chili powder
|
|
| 1 | teaspoon |
garlic
ground or 4 pods crushed fresh |
|
| 2 | large |
jalapeño pepper
|
*
|
|
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pinto beans
|
|
| 226.8 | g |
bacon
smoked |
|
| 226.8 | g |
salt pork
|
|
| 2 | medium |
tomatoes
italian |
|
| 1E+1 | ml |
cumin
ground |
|
| 1E+1 | ml |
chili powder
|
|
| 5 | ml |
garlic
ground or 4 pods crushed fresh |
|
| 2 | large |
jalapeño pepper
|
*
|
| 1 | x |
salt
to taste |
*
|
Directions
Wash beans thoroughly, and discard any bad ones or rocks! Place beans in pot and cover with water. Bring to the boil.
Pour out water. Return beans to the pot and add fresh water to cover 2 to 3 inches (for thicker sauce use 2 inches).
Add all other ingredients except salt. Bring to the boil again and reduce to simmer. If done in a crock pot it will take 8 to 10 hours. On the stove, it will take about 6 hours.
Season with salt the last hour if needed, and continue cooking until done.
Makes about 10 servings. Can freeze, and use later for frijoles refrito.
