Mexican Pinto Beans

1994 Recipe Hall of Fame

Yield: 4 cups

Ingredients

• 1  cup  dried pinto beans
• 3  cups  reserved chicken broth
• 3  bacon slices, diced
• 1  small onion, chopped
• 1  small green bell pepper, chopped
• 2  teaspoons  ground cumin
• 2  teaspoons  chili powder
• 3/4  teaspoon  salt
• 1/2  teaspoon  pepper

Preparation

Sort and wash pinto beans; place in a large saucepan. Cover with water 2 inches above beans, and bring to a boil. Boil beans 1 minute. Cover, remove from heat, and let soak 1 hour. Drain.

Bring beans, broth, and remaining ingredients to a boil. Cover, reduce heat, and simmer 2 hours. Chill, if desired; reheat over medium heat.