- Servings: 16
|2 lb||Dry Pinto Beans|
|2||Vegetable, chicken or beef bouillon cubes|
|1 tsp||Salt, or to taste|
|3 cloves||Garlic, peeled|
|3 slices||Bacon, diced|
|3||Links Cheddar Smoked Sausage, diced|
|1||Medium Yellow or White Onion, chopped|
|2||Medium Tomatoes, diced|
|2 cups||Cilantro, chopped|
|2 Tbsp||Diced Canned Jalapenos|
Clean beans by removing any small rocks and dirt. Rinse beans and soak them over night, if possible, in cold water. Rinse at least 2 more times. Cook beans in crock-pot with water, salt, pepper, and garlic cloves until tender, 8-10 hours on low.
Fry bacon in a large skillet. Add onions to half-cooked bacon. When onions and bacon are fully cooked, drain and add sausage, tomatoes, cilantro and jalapenos.
Transfer cooked beans to a large pot and add bacon, sausage and vegetable mixture. Bring to boil, then reduce heat and simmer at least 30 minutes, adding water to consistency desired.
This recipe works beautifully as a side dish for tacos, enchiladas, or barbecued meats, but can also stand alone as a main course. To serve as a main course, serve with cornbread or warm flour tortillas on the side.