Mexican Pintos
Pinto beans cooked the old-fashioned way with bacon, jalapenos, onions, garlic, and spices.

Recipe by Paul Mayville

According to nutritionists, pinto beans served with corn tortillas provide all 8 essential amino acids that make up complete proteins. Pretty cool, eh? Pass the tortillas, please.

Ingredients

• 3 cups dried pinto beans
• 3 quarts water
• 1/2 pound thick sliced bacon (approx. 6 slices)
• 1/2 onion, chopped
• 6 cloves garlic, minced
• 1 jalapeno, seeded and chopped
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 tablespoon salt

Directions

In a 4 quart pot or container, soak the beans overnight in the water. Next day slice bacon crosswise into 1/4 inch strips and add to large duch oven over medium-high heat. When bacon fat is rendered and bacon is crispy, add onion, garlic, and jalapeno and cook for 5 minutes, or until soft and aromatic. Stir in chili powder and cumin and cook for 1 more minute. Add beans and water and bring to a boil; decrease heat to medium-low and simmer for 2 hours, uncovered. Check water level occasionally to make sure beans stay covered with water, adding more if necessary. Add salt just before serving and cook for 2 minutes more.

Serve beans in bowls with some of the soupy broth accompanied by warm corn or flour tortillas.

Yields 8 cups