Blue Ribbon Pinto Beans Recipe

• 2 lbs. dry pinto beans
• 1 pound sliced smoked bacon, cut into 1-inch squares
• 2 med. tomatoes, diced
• 1 1/2 tbsp. grnd cumin
• 1 1/2 tbsp. chili pwdr
• 2 med. cloves garlic, chopped
• 1 serrano or possibly jalapeno chile, chopped
• Salt

1. Place beans in heavy, large saucepan.
2. Cover with water and bring to a boil.
3. Drain.
4. Return beans to pan.
5. Pour in water to cover by 2-3 inches.
6. Add in all other ingredients except salt.
7. Bring mix to boil.
8. Reduce heat to low and simmer till beans are very soft, about 3 1/2 hrs.
9. (If necessary, add in water to keep beans submerged.)
10. Season with salt and cook 15 min longer, uncovered, if beans are too liquid.
11. Let cold.
12. Refrigerateovernight.
13. To serve, reheat over medium-low heat, stirring frequently.

pinto beans, bacon, tomatoes, grnd cumin, chili pwdr, cloves garlic, serrano, salt

Taken from cookeatshare.com/recipes/blue-ribbon-pinto-beans-58727 (may not work)