"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Homemade Mexican Pinto Beans Recipe

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This recipe for Homemade Mexican Pinto Beans, by , is from Wasserstrom Associates , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robert Lacey
Added: Tuesday, March 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 c. dried pinto beans
1 bunch cilantro (will only use 1/3 c. chopped)
3 strips of bacon (cut into small strips)
1 tsp. garlic powder
1 tbsp. butter
1 c. salsa (any brand/mild or spicy)
Salt and pepper to taste

Directions:
Directions:
Soak the beans for 1 hour and then put in a pot to boil. Let cook for 3 hours stirring occasionally and adding more water as it cooks out. After cooking 3 hours, take a skillet and put in the butter, bacon and garlic to cook. After bacon is cooked add cilantro and stir. Wait for a couple of minutes and add mix to beans. Add Salsa to beans after mix and keep adding water and stirring occasionally. Beans should be cooked within 4-5 hours but time varies so taste for beans softness. Add salt and pepper to taste.

 

 

 

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