Omelet wrote:
> In article >,
> Becca > wrote:
>
>
>> Frijoles
>>
>> 2 lb pinto beans, uncooked
>> 1 gallon cold water for soaking beans
>> 3/4 lb bacon slices chopped in 1" squares
>> 1/2 cup finely-chopped fresh garlic, plus 1 tbsp
>> 4 tbsp finely-chopped cilantro, plus 1 tbsp
>> 1 large onion, chopped
>> 1 tbsp cumin
>> 1-2 tbsp chili powder
>> 1/2 gallon cold water for cooking beans
>> 1 1/2 tbsp salt
>> 2 cup chopped Roma tomatoes
>>
>> Soak beans in 1 gallon cold water for 8 hours or overnight. Drain when
>> ready to cook.
>>
>> In a 2-gallon heavy pot, cook the bacon pieces until well done. Do not
>> under cook the bacon. Add 1/2 cup chopped garlic, 3 tablespoon
>> cilantro, and chopped onions to hot bacon. Cook until onions are
>> transparent.
>>
>> When onions are ready, add beans, cumin, and chili powder. Stir and add
>> 1/2 gallon cold water. Turn heat to medium-low. Add salt and stir. Cook
>> beans slowly until fork tender (approximately 1 hour). Stir occasionally
>> to avoid burning.
>>
>> Add tomatoes, remaining garlic and cilantro, then serve.
>>
>>
>> Becca
>>
>
> Thanks for this Becca! I don't make chili very often because I'm not
> sure of the spice proportions.
>

Let me know how you like them. These beans freeze well, I have a few
containers in my freezer right now.


Becca