Cowboy Pinto Beans

Howdy! Been awful quiet around these parts, hadnit? Well, that’s down to me. Life’s been very… lifey. I’m trying to get back in the saddle, as it were. Pull up a haybale, and I’ll get you started with some dang fine beans the missus made.

 

Can I still call myself the missus, if I’m the one who made them? Just think of it as the Texan version of the royal We. Anyway, it’s always a good idea to spread your dried beans out on a kitchen towel and pick them over first, just looking for any shriveled beans or tiny rocks that may have slipped in. Then soak them overnight in a pitcher, more basic bean procedure. Make sure you put in enough water, because those suckers are going to at least double in size.

 

The next afternoon, put the beans in a large heavy pot, and cover them with 2 cups of fresh water, plus 2 cups of gluten-free chicken broth. Pacific Foods is one national brand, but there are others. [As always, the brands I use were GFCF at the time of posting, but manufacturers can change formulas without warning. Always check your labels!]

 

While the heat is rising, dice up one onion, and 2 slices of bacon, and toss those in the pot as well. I didn’t take a picture of the bacon because, well, no one likes bacon grease on their camera, even if it’s gluten-free bacon.

 

Then add 1 teaspoon of salt, and 1/2 teaspoon of pepper. DO NOT pay attention to the markings on my measuring spoons in the photo, I was very tired (that whole life-being-lifey thing) and was doing my math wrong. I figured out my error right away, but forgot to retake the pictures. Just trust me, it’s 1 teaspoon of salt, and 1/2 teaspoon of pepper.

 

Then add 1/4 teaspoon of cumin (yes, this time it’s really 1/4 teaspoon)…

 

…and 1/4 teaspoon of chili powder. This is actually chipotle chili powder, because that’s how I roll.

 

Put the lid on, and simmer on the stove for 2-3 hours. I prefer them at 3, to be honest, but I like my beans really well-cooked. This works great as a side dish for tacos, tacos, more tacos, or even Stuffed Red Peppers, but to be honest, half the time I find myself chowing down on them just as they are.

 

Happy Eating!

 

Cowboy Pinto Beans

1 lb. (16 oz.) package of dried pinto beans
2 cups water
2 cups GF chicken broth
1 onion
2 slices GF bacon
1 tsp salt
1/2 tsp pepper
1/4 tsp cumin
1/4 tsp chili powder