1. Soak pinto beans overnight. 2. In a non-reactive stewpot (I use an enameled one, but stainless OK too, or a dutch kettle) cook bacon. 3. When cooked (but not crisp) add onion, garlic, and the finely chopped stems from cilantro; and saute all this until soft. 4. Toast cumin, grind and add. Add tomatoes, including juice, the beans, beer, morita (or chipotle) and enough water to cover. Bring to boil, then simmer over low heat for 2-3 hrs (or at this point cover & put the whole mess in a slow oven or a crock pot), adding water as needed, until beans are tender. 5. In the last 15 min or so of cooking add the chopped cilantro tops and adjust salt to taste at the same time. 6. Like all beans, they taste even better after a day or two & the leftovers freeze well. ---------------------------------------------------------------------------
Nutrition
Ingredients
