Cowpoke Pintos
- 1 lb. dried pinto beans, soaked overnight
- 8 cups water
- 12 oz. Coca-Cola
- 1 (14-1/2) can whole tomatoes, undrained
- 1-1/2 md. onions, chopped
- 1/4 to 1/2 cup tomato based barbecue sauce
- 2 to 3 slices slab bacon, chopped
- 3 tbsp. chili powder, preferably homemade
- Gebhardts
- 2 tbsp. Worcestershire sauce
- 4 garlic cloves, minced
- 3 to 4 fresh serranos
- 2 to 3 jalapenos, minced
- 2 tsp. cumin seeds, toasted and ground
- 1 tsp. salt,
- more to taste
- In a Dutch oven or heavy stockpot, combine all the ingredients except the salt.
- Bring to a boil over high heat, then reduce to a simmer.
- Cook slowly, stirring up from the bottom occasionally, for at least 2 hours, adding more water if the beans begin to seem dry.
- Stir in the salt in the last few minutes of cooking.
- The beans should hold their shape but be soft and just a little soupy.
- Serve them in bowls with a bit of the cooking liquid.
- Serves 4 to 6.
- Texas Home Cooking
pinto beans, water, cocacola, tomatoes, onions, tomato based barbecue sauce, bacon, chili powder, gebhardts, worcestershire sauce, garlic, fresh serranos, jalapenos, cumin seeds, salt
Taken from www.foodgeeks.com/recipes/20777 (may not work)