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Pinto beans, dry: 1½ cups Water: 4½ cups Bacon, diced: 5 slices Onion, chopped: ¾-cup Chili powder: 1 Tbsp Salt: to taste Black pepper: to taste Monterey Jack or cheddar cheese: as directed |
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Cover the beans with hot water and soak overnight.
Drain the water and add fresh hot water, bring to a boil and cook gently until tender, about 4 hours. Brown the bacon in a skillet. Add onion and cook until tender. Add the beans and their liquid. Stir and mash the beans. Add chili powder, season to taste with salt and pepper, and cook, stirring, until the mixture thickens.
Place the beans in a serving bowl and top with shredded cheese.
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