I love beans, especially when eating BBQ. However, many beans purchased at the store have way too much sugar. These don’t have any added sugar and do have a bit of heat. I make a big pot and freeze the rest for a rainy day.
- 1-1/2 lb dried pinto beans cleaned and rinsed
- 5 cloves garlic minced
- 1 medium yellow onion diced
- 1 Anaheim Pepper diced
- 1 Jalapeno pepper (diced optional)
- 1/2 Tbsp garlic powder granulated
- 1/2 Tbsp black pepper
- 1 tsp paprika
- 1 tsp Onion powder granulated
- 2 tsp Chili powder
- 1 tsp cumin
- 1 10 oz can Rotel
- 1-1/2 tablespoons kosher salt
- Place the bean and other ingredients in a large stock pot and cover with water. DO NOT add the salt at this time. It will keep the beans from getting tender.
- Place the pot on the stove and bring to a simmer.
- Cover and keep at a simmer for 4-5 hours until the beans have the desired degree of tenderness.
- Add the salt. 1-1/2 tbsp is about right, but salt to taste.
The Anaheim and/or Jalapeno pepper are optional, depending on how much heat you want in your beans.
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