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Texas-Style Slow-Cooked Frijoles

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Recipe Summary Texas-Style Slow-Cooked Frijoles

Pinto beans are slowly cooked to perfection with smoked bacon, jalapenos, and cilantro. This is an easy recipe I learned from my friend's grandmother in Nuevo Laredo, Mexico. This recipe can be adjusted to taste and is a dietary staple in south Texas. Great for barbecues and potlucks! Make sure the beans are covered by liquid at all times. The longer you cook it, the better it is. Serve with flour tortillas or as a side dish in bowls.

Ingredients | Dietary Specialists Christchurch

2 (16 ounce) cans western-style pinto beans

16 ounces water

6 slices bacon, or more to taste

6 jalapeno peppers, seeded and sliced, or more to taste

1 bunch fresh cilantro, chopped

1 clove garlic, chopped, or more to taste

2 (12 fluid ounce) cans light beer, or as needed, divided

Directions

Pour pinto beans into the bottom of a big saucepan or soup pot. Add water, bacon, jalapenos, cilantro, and garlic and bring to a simmer, about 10 minutes. Pour in 1 can light beer when beans are warmed.

Simmer beans, stirring every couple of minutes, until bacon has completely cooked down and beans begin to break, 3 to 6 hours total. Pour in remaining beer as needed when liquid has evaporated and beans aren't completely covered, roughly every 2 hours. Cover and keep warm until serving.

Info | Dietary Specialists Christchurch

prep: 10 mins cook: 3 hrs 10 mins total: 3 hrs 20 mins Servings: 8 Yield: 8 servings

TAG : Texas-Style Slow-Cooked Frijoles

Side Dish,

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