Pinto Beans That Rock!
By: Tiffany
Published: Friday, October 29, 2010 - 9:03am

Ingredients




1 pound dry pinto beans
1 medium roasted onion, sliced
1/2 pound bacon
3 Serrano chili peppers, seeded
4 cloves of garlic, minced
2 teaspoons dried cumin
2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon pepper
1/4 cup cilantro, chopped
Grated cheese to garnish

Preparation

1 In a large mixing bowl, soak the pinto beans in room temperature water overnight. 2 When ready to prepare, drain the beans and set aside. 3 In a cast Dutch oven or heavy pot, stir the onions, bacon, garlic and peppers over medium high heat until onions are transparent and the bacon is crispy. Stir in the cumin powder and thyme. 4 Add the beans, 4 cups water and a pinch of salt. Increase heat to high, bring liquid to a boil. Decrease heat to medium or medium-low and cook for about 8-10 minutes or until the beans are tender, adding more water as needed. 5 Add salt and pepper to taste. I like to throw in a handful of chopped cilantro towards the last few minutes before serving. 6 Garnish with Queso Fresco, Cheddar or Parmesan cheese, cilantro, or fresh onions.