I can’t lie to you. My pinto beans are different every time I make them. It’s truly a little of this or that. But this time, I decided to blog it while it was fresh on my mind.
We are camping on the Frio river, and I made these in a cast iron skillet and a propane cooker for a group meal with friends. I hope you love them as much as we did!
What you’ll need:
- 2 lbs pinto beans
- 2 onions
- 5 jalapeños seeds and all
- 10 bacon strips chopped
- 2 cans rotel
- 2 cartons of beef broth
- 1/2 cup bean seasoning
- 2 heaping tablespoons of Rustlin’ Rob’s Cajun seasoning
- 1 Tablespoon garlic salt
- 1/4 tsp baking soda
Rinse and sort out beans. Just make sure no rocks or ugly beans are in there. Put them in a dutch oven, cover with water until water is 1” above beans, and baking soda. *the baking soda helps with the gas*
Bring beans to a boil, then turn off heat and let sit for an hour.
Pour beans into a colander when done with quick soak. set aside.
Heat dutch oven over medium high heat. Put in bacon and cook until ends start to brown and curl. Add onion and jalapeno and cook until onions start to get translucent. Add rotel. Add beans. Add seasoning. Stir.
Add beef broth.
Bring to a boil. Then, turn heat down to a simmer. Cover and cook for 2.5 to 3 hours until beans are tender. You may need to add a little hot water during the cooking process if the beans soak all the liquid up.