Ingredients
- 1 pound dried pinto beans
- 6 cups water
- 1 medium onion chopped
- 2 cloves garlic minced
- 6 slices bacon chopped
- 1 cup ham diced
- 1 jalapeño seeded and minced
- 2 tomatoes diced
- 1/2 cup fresh cilantro chopped (plus more for garnish)
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- Rinse the dried pinto beans and soak them overnight in 6 cups of water.
- Drain and transfer the beans to a large pot. Add fresh water to cover the beans. Simmer the beans for about 2 hours or until tender.
- In a skillet, cook chopped bacon until crisp. Remove bacon and in the same skillet, sauté onions, garlic, and jalapeño until soft. Add diced tomatoes and cook for another 5 minutes.
- Add cooked bacon, sautéed vegetables, ham, cumin, oregano, and paprika to the pot with beans. Simmer for another 30 minutes to 1 hour or until desired texture and flavor, adding more water as needed. Season with salt and pepper to taste.
- Stir in chopped cilantro just before serving, then sprinkle more on top. Serve hot as a side dish.
