Alright, I'll give up this one. Not many people are allowed access to my award winning bean recipe, but I'm feeling in the Christmas spirit, so here goes:
2lb pinto beans
1/3 lb of fat back, cubed
1/3 lb of smoked bacon, diced into large chuncks
1 white or sweet onion course chopped
6 cloves of garlic, minced
2 tbsp salt and pepper
2 tbsp sugar
1 TEASPOON of liquid smoke
1 beef boulion cube
1 jalepeno, halfed, de-seeded
Prepare all ingredients as listed. Here is the most important part: SOAK BEANS IN ROOM TEMPERATURE TAP WATER FOR TWO DAYS
. DRAIN AND RINSE BEANS TWICE A DAY.
Heat cast iron pot to medium temp. and toss in bacon and fat back. Saute until bacon turns transparent, then add in garlic and onion and sweat:
After onions and garlic cook down, toss in your drained and cleaned beans. Roll the beans around in the bacon grease for about 2 minutes...this is important:
Next, add water to cover 1 inch over beans and remaining ingredients, bring to a medium boil:
Boil for about 35-40 minutes, then turn heat down to low, allow to slow simmer for 1 1/2 hours. Taste for desired texture. Once the beans are just *slightly* firmer than you like, TURN OFF THE DAMN HEAT! Then cover and let rest.
Now, if you win any trophies, medals or money off of this recipe, you must forward 99% of it to me. Thats the deal ok? I hope some of ya'll try this one out. They taste more like Wrangler/Chuck Wagon beans than mexican pintos. My family said they are the best I make. I'd love to hear ANY feedback.
WARNING: For whatever reason..these are some serious "tootin" beans....I'll leave it at that.