Drunken Pinto Beans

Take the cooking time on these beans with a grain of salt. I cooked them for the recommended 2 hours or so and they weren’t done. So I cooked them overnight in the crockpot on low. There’s probably a better way, but eh.

8 oz dry pinto beans

a pork chop, cubed

4 slices bacon, cut into pieces

1 small onion, chopped

1 jalapeno pepper, seeded and sliced

salt to taste

1.5 tbsp tequila

1/4 cup chopped cilantro

Rinse beans. Put in dutch oven with 5 cups water and diced pork chop. Bring to a boil. Reduce to medium low and simmer for two hours. Ad water as needed to keep beans submerged.

If they don’t taste done, transfer to a crock pot (or continue cooking) and cook on low until done. Cook bacon to crisp; reserve two tbsp drippings. Sautee onion and chile until soft.

Add onion mixture to beans and simmer another 20 min or so. With an immersion blender, blend about 1/4 of the beans to help thicken. Stir in tequila, bacon and cilantro and serve.

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Filed under crock pot, side dish

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