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

1. In a Dutch oven or heavy stockpot, combine all the ingredients except the salt.
2. Bring to a boil over high heat, then reduce to a simmer.
3. Cook slowly, stirring up from the bottom occasionally, for at least 2 hours, adding more water if the beans begin to seem dry.
4. Stir in the salt in the last few minutes of cooking.
5. The beans should hold their shape but be soft and just a little soupy.
6. Serve them in bowls with a bit of the cooking liquid.
7. Serves 4 to 6.
8. 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)