Chiles add heat and bacon adds depth to these spicy beans, a popular side dish throughout Texas. The recipe for these spicy beans is based on one given to us by Melissa Guerra, the South Texas chef and cookbook author.
Ingredients
- 1 lb. dried pinto beans
- 1⁄4 lb. bacon, roughly chopped
- 10 sprigs cilantro, chopped
- 2 cloves garlic, smashed
- 2 serrano chiles
- 1 medium onion, chopped
- 1 large tomato, chopped
- Kosher salt, to taste
Instructions
Step 1
Combine all the ingredients and 7 cups water in a 6-qt. dutch oven. Boil, reduce heat to medium-low, and simmer, partially covered, stirring occasionally, until beans are tender, about 3 hours. Season with salt.
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