Pinto Beans That Rock!

• 1 pound pinto beans
• 1 onion medium roasted, sliced
• 1/2 pound bacon
• 3 serrano chili peppers seeded
• 4 cloves garlic minced
• 2 teaspoons cumin dried
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup cilantro chopped
• grated cheese to garnish

1. In a large mixing bowl, soak the pinto beans in room temperature water overnight.
2. When ready to prepare, drain the beans and set aside.
3. In a cast Dutch oven or heavy pot, stir the onions, bacon, garlic and peppers over medium high heat until onions are transparent and the bacon is crispy. Stir in the cumin powder and thyme.
4. Add the beans, 4 cups water and a pinch of salt. Increase heat to high, bring liquid to a boil. Decrease heat to medium or medium-low and cook for about 8-10 minutes or until the beans are tender, adding more water as needed.
5. Add salt and pepper to taste. I like to throw in a handful of chopped cilantro towards the last few minutes before serving.
6. Garnish with Queso Fresco, Cheddar or Parmesan cheese, cilantro, or fresh onions.

pinto beans, onion, bacon, serrano chili peppers, garlic, cumin, thyme, salt, pepper, cilantro, grated cheese

Taken from www.yummly.com/recipe/Pinto-Beans-That-Rock_-1669465 (may not work)