Cumin and chili powder add a taste of Mexico
to this pot of pinto beans.
Mexican Pinto Beans
1 cup dried pinto beans
3 cups chicken broth
3 bacon slices, diced
1 small onion, chopped
1 small green bell pepper, chopped
2 teaspoons ground cumin
2 teaspoons chili powder
3/4 teaspoon salt
1/2 teaspoon pepper
- Sort and wash pinto beans; place in a
large saucepan. Cover with water 2 inches above beans, and bring
to a boil. Boil beans 1 minute. Cover, remove from heat, and
let soak 1 hour. Drain.
- Bring beans, broth, and remaining ingredients
to a boil. Cover, reduce heat, and simmer 2 hours.
Makes 4 cups.
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