Slow Simmered Pinto Beans

• Meat

  • 1 12-ounce package Bacon, smoked

• Produce

  • 2 tsp Garlic
  • 2 Jalapeno peppers, Small
  • 2 lbs Pinto beans, dry
  • 1 Sweet or yellow onion, large

• Canned Goods

  • 8 cups Chicken broth or bouillon cube equivalent

• Condiments

  • 2 tsp Liquid smoke

• Baking & Spices

  • 2 tbsp Chili powder
  • 1 Salt

Found on theloghomekitchen.com

Description

Ingredients

• 2 pounds dry pinto beans, rinsed, and sorted
• 8 cups chicken broth or bouillon cube equivalent (I use Knorr)
• 1 12-ounce package sliced smoked bacon
• 1 large sweet or yellow onion, diced
• 2 small jalapeño peppers, stemmed, seeds removed, and diced
• 2 teaspoons crushed garlic
• 2 teaspoons liquid smoke
• 2 Tablespoons chili powder
• Salt to taste

Directions

• Place beans in a large pot adding water that should be at least one inch over beans.
• Cover with lid and allow to soak 8-10 hours or overnight.
• Drain water. Add broth.
• If using bouillon cubes, add clean water.
• Add cubes when water starts to boil.
• Separate bacon strips and microwave between paper towels for 1½-2 minutes.
• The bacon will be partially cooked. This process removes excess fat without losing flavor.
• Allow to cool and chop into small strips. Add to beans.
• Add onion, peppers, garlic and liquid smoke.
• Cover tightly with lid. Allow to come to a slow boil, then reduce to simmer.
• Cook on stovetop for 4-5 hours, or until beans are tender.
• Add chili powder and salt, if needed.
• Serve immediately.
• Refrigerate leftovers.