Ingredients:
Dry pinto beans, 16 oz. bag
Mesquite smoked bacon, ½ package
1 package chorizo, chopped
1/2 cup cilantro, chopped
1 yellow onion, chopped
2 medium tomatoes, chopped
2-4 jalapenos, seeded and diced
Salt to taste
Recipe:
In a crock-pot or pot on the stove simmer pinto beans in water until they are tender. Make sure there is enough water to cover the beans throughout cooking.
Crock-Pot: Cook beans keeping water above the beans at all times. Cook on high for about 4 hours.
Stove-top: cook beans on medium-low heat per package instructions. • When beans are finished cooking, salt to taste.
Cut bacon into bite size pieces.
Remove casing from the chorizo and crumble like ground beef or chop. The quantity should be the same as your bacon.
Saute bacon and chorizo in a frying pan until done, drain grease.
Add tomato, onion, jalapeno, and cilantro into frying pan with meat. Cook until onions are transparent.
Take the contents of the frying pan and add them to the beans.
Stir the pot and keep them on low heat for about an hour to allow the beans to absorb the flavor of the meat and vegetables.
Add salt to taste.
These go good with any BBQ meal and are a real crowd-pleaser.
