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.