TEXAS PINTO BEANS
Of “Tex-Mex” origin, these most flavorful beans are the perfect side dish for your favorite barbecued meat or poultry.
8 ounces bacon, diced
3 tablespoons vegetable oil
1/2 cup chopped onion
3 large cloves garlic, minced
1 tablespoon cumin
2 tablespoons chili powder, (hot or mild)
2 fresh jalapeño peppers, seeded and minced, (or to taste)
1 48-ounce jar Randall Pinto Beans, drained and rinsed
1 1-pound can plum tomatoes, drained and chopped
Salt, to taste
In a skillet, cook the diced bacon until browned and crisp.
Remove with a slotted spoon to a paper towel lined plate.
Pour the bacon fat from the skillet.
Return skillet to heat and add oil. Heat until hot and stir in the onion, garlic, cumin and chili powder. Cook over medium heat, stirring, for 5 minutes.
Stir in the jalapeño peppers and cook 2 minutes longer.
Add the Randall Pinto Beans and tomatoes to the skillet.
Simmer for 10 minutes.
Serve hot.
8 to 10 servings.
Chili powder and cumin add a better flavor to chili and other soups or casseroles when stirred in the oil or butter to lightly "toast" before any liquid is added to the dish.