Jalapeno Pinto Beans

This is one of our fave go-to recipes.  Originally from The Homesick Texan Cookbook.

This recipe works as a soup,  a dip for chips which tastes like refried beans, we add them to tacos,  bean burritos, bean enchiladas, smothered burritos, and taco salads. 

Ultimate comfort food!

Jalapeno Pinto Beans 

* 1 pound organic dried pinto beans

* 1 yellow onion. Diced

* 4-6 garlic cloves. Chopped

* 1- 5 jalapeno chiles, seeds and stems removed. Chopped

* 1/4 c. jalapeno pickle juice or white vinegar 

* Sea salt to taste

Place beans in a large pot and cover with one inch of water. Bring to a boil for 15 minutes. 

Drain and rinse beans. Return to pot and cover with two inches of water. 

Add onion, garlic and jalapenos to the pot. Bring to a boil and then turn heat to low. Cover and simmer for 2-6 hours or until beans are tender. 

The cooking time will depend on the freshness of the dried beans. I have noticed that the organic beans I buy in bulk cook faster than non-organic options. 

Once beans are tender. Add the jalapeno juice or vinegar. Stir and cook for another 10 minutes. 

You can also add a ham bone, ham pieces, a bacon slab or chopped bacon if you would like.