My Pinto bean recipe

What you need:

Heavy cooking utensil, at least 4 quarts capacity.
Start about 5 hours before serving time

2 cups pinto beans
1 bell pepper
1 medium sized onion
1/2 cup jalapenos (adjust to taste)
1 8 oz can tomato sauce
1 can Rotel diced tomatoes with green chiles
Salt and pepper

Add the beans to the pot and add water to cover at least two inches over the top. Bring to a boil and cook for two minutes. Remove from the heat and let them sit for about two hours.

Now, make some cornbread. Here is a recipe you might like!

Pour off the water and rinse; that brown residue is full of the stuff that causes A Mighty Wind the next day (oligosaccharides, if you want to be technical).
Add water to cover about two inches over the beans, bring to a boil and cook for about 1 1/2 hours; stir frequently. Chop up the veggies; I use a food processor to make almost a slurry of the veggies. Add these and the Rotel and cook another hour or so and stir a lot. Add the tomato sauce last, salt and pepper to taste. You want to reduce the liquid until it is even with the cooked beans; this usually will take about 30 minutes. Serve with cornbread and your beverage of choice; I recommend a good iced tea.

I rarely add any meat, but if you like, add some bacon or pork rind when you add the chopped veggies.
The left-overs make awesome refried beans. Just mash them with a potato masher.

If you try this, Leave A Reply to let me know how you liked it.

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