Ingredients
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1 (16 ounce) bag dry pinto beans, soaked in water overnight
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1 (32 ounce) carton chicken broth
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12 ounces beer (regular, not light, dark or amber is better)
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1/2 lb thick sliced pepper bacon, chopped and cooked (I use slightly more)
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5 fresh garlic cloves, chopped
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1 white onion, chopped
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1 tablespoon chili powder
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1 teaspoon cumin
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1 teaspoon salt
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2 tomatoes, chopped
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1 bunch fresh cilantro, chopped
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1 (1/4 ounce) packet Goya ham seasoning
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1 tablespoon fresh coarse ground black pepper
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4 -5 jalapenos, seeded and chopped
Instructions
- Soak beans overnight in water, drain when ready to cook.
- In large pot, add beans, chicken broth, beer, cooked chopped bacon, and enough water to cover the beans by about an inch.
- Bring to a boil, reduce heat, cover and simmer 2-3 hours.
- Once beans start to get soft, add garlic, onion, jalapenos, chili powder, cumin, 1 tbs coarse black pepper, and salt.
- Simmer another 30 minutes or so.
- Add the packet of ham seasoning, tomatoes, and cilantro; taste and add more coarse ground black pepper and salt to taste.
- Simmer another 30 minutes.