Jalapeño Pinto Beans

I'm a huge fan of Mexican food of all types. Growing up in California, I noticed that the Mexican food that is typical there is very different than the Mexican food that is common in Texas, where I live now. Here, it is all about TexMex. TexMex always includes TONS of jalapeños, lots of cheese, and spicy flavors.

I'll be completely honest; I have no idea how "authentic" this bean dish is but I can tell you that a Mexican American woman gave it to me and it gets rave reviews every time I make it. I serve this with Mexican food, but it's also fantastic with BBQ, as a side for sandwiches, or even on it's own as a meal, with some cornbread perhaps?

I wrote the instructions the way they were given to me as well as the recipe itself, it makes a TON of beans, feel free to cut it in half if you don't need to feed an army.

It's a very easy recipe and tastes better the next day. If I know I'm going to reheat them the next day; I will cook them up to the jalapeños, add the salt, then pull it off the heat and store it. When I want to reheat them, I add the cilantro, and reheat them for about 15 minutes.

JALAPEÑO PINTO BEANS

Ingredients:
2 lb bag dried pinto beans
1 lb of thick cut bacon, chopped
2 small onions, chopped
6 garlic cloves, minced
5 roma tomatoes, chopped
6 oz. pickled jalapeños, chopped
1 bunch of cilantro, chopped
Salt to taste

Directions:
Fill a large stock pot with 12 cups of water, bring to a boil.
Rinse dry beans and add to boiling water, turn heat to simmer and cover beans, vent cover slightly.
After 30 minutes; add bacon
After 30 minutes; add onions and garlic
After 30 minutes; add tomatoes
After 10 minutes; add jalapeños
After 15 minutes; add cilantro
Test beans for doneness, add salt as soon as beans are done.