Mexican Pinto Beans
Cumin and chili powder add a taste of Mexico to this pot of pinto beans.
1 cup dried pinto beans
3 cups chicken broth
3 bacon slices, diced
1 small onion, chopped
1 small green bell pepper, chopped
2 teaspoons ground cumin
2 teaspoons chili powder
3/4 teaspoon salt
1/2 teaspoon ground black pepper
- Sort and wash pinto beans; place in a large saucepan. Cover with water 2 inches above beans, and bring to a boil. Boil beans 1 minute. Cover, remove from heat, and let soak 1 hour. Drain.
- Bring beans, broth, and remaining ingredients to a boil. Cover, reduce heat, and simmer 2 hours, or until beans are tender.
Makes 8 (1/2 cup) servings.