Cousin Barbara's Mexican Beans~ can use on Nachos, Tacos, Tostadas, Etc. Recipe
I first tried this wonderful recipe in July of 2011 in my Cousin's kitchen. A labor of love and delicious recipe with so many uses. My favorite is to put this on prepared tostada shells, and top with (any or all), pulled chicken, lettuce, tomato, shredded lettuce, any kind of shredded cheese, salsa and sour cream. Heaven!
Ingredients
- 1 pound Dried Pinto Beans, (make sure they are pink in color, the lighter colored ones are older) rinsed well and picked through
- 1 Medium Tomato, seeded and diced
- 1 Medium Onion, diced
- 1/2 bunch Fresh Cilantro
- 1/2 pound Bacon, diced
- Salt to taste
- Serve With:
- Pulled Chicken
- Lettuce
- Tomato
- Shredded lettuce
- Shredded cheese
- Salsa or Pico de Gallo (fresh is best)
- Sour Cream
- Tostadas
- Taco Shells
- Flour Tortillas
Directions
- Place beans in a large stock pot and cover with water by a few inches. Bring the beans to a boil and then simmer. Stir every 15 minutes or so, and add water as they cook and it disappears.
- In a saute pan, cook bacon. Once bacon is almost cooked through, add onion. Once cooked, add tomato and Cilantro, and cook a few minutes more. Remove from heat and set aside.
- The beans take a long time to cook - 3-4 hours. Once the beans are soft, and start to break down, cook until excess water cooks off.
- Combine the contents from the saute pan into the beans and stir well. Salt to taste.
- Enjoy!
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