Spicy Pinto Beans

Spicy Pinto Beans

1 cup dried pinto beans

3½ cups water, divided

4 oz salt pork

1 small onion, chopped

½ red bell pepper, chopped

½ green bell pepper, chopped

½ jalapeno pepper, minced

½ tsp cayenne pepper

½ tsp pepper

Salt to taste

Place pinto beans in a bowl and cover with 2 cups cool water. Cover bowl and soak at room temperature for a minimum of 6 hours and a maximum of 12 hours.

Remove rind from salt pork and chop into small pieces. Place in a deep saucepan with beans, onion, peppers and spices. Cover with 1½ cups water.

Bring beans to a boil. Turn heat to medium low, cover and simmer until beans are tender, 1 ½ to 2 hours. Stir occasionally and add water as necessary to keep the mixture covered. Increase water levels if a more soup-like consistency is desired.

Allow to set for 30 minutes before serving. Reheat if necessary.

4 servings, 395 calories per serving

Hack: Serve with Spanish rice for a great lunch/dinner or eggs for a hearty breakfast!

Hack: Freeze leftovers sealed in serving sized packages for later use.

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