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.