Mexican Pinto Beans Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. Dried Pinto Beans
1 lb. Bacon, cut in 1/2" pieces, fried crispy - retain drippings
OR the equivalent of softball sized portion of boneless ham hocks
3-4 C. Chopped White Onion
2 tsp. minced garlic
2-3 Quarts Chicken Broth
1-2 lbs. Smoked Sausage, sliced thin, and browned
1 can Rotel Tomatoes
1 Jalapeno
2 Tbs. Goya Adobo All Purpose Seasoning
2 packets Sazon Goya
1 bunch fresh cilantro, chopped
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Directions: |
Directions:Rinse beans and soak over night to soften. Drain and put beans in large pot along with the chicken broth. While that's warming up, fry the bacon and set aside. Chop the onions and cook in the bacon drippings until onions are translucent. Add the bacon, onion and garlic to the beans. Brown the sausage, then add to the beans. Add the Rotel and Jalapeno (whole - so you can take it out if the beans get too spicy). Add the Goya seasoning and the 2 packets of Sazon. Cook beans until they're soft. Add chopped cilantro during the last few minutes, if desired. |
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Personal
Notes: |
Personal
Notes: If I add the bacon, I don't add the ham hocks. I prefer the ham hocks. You may seed the jalapeno before adding to the beans for less heat. I have found that I don't need to add salt to the beans because of the ham hocks and chicken broth which already has salt in it. Keep tasting throughout cooking. I've also noticed that I get a more flavorful bean if I use less broth as the seasonings become more concentrated in the beans. If I need more broth, I add it after the beans are finished cooking.
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