Reynold’s Ranch Pinto Beans

Our good friend Ellen was featured in Fort Worth, Texas Magazine a while back and they featured her family’s ranch style pinto beans. We have had the tear out in our kitchen wanting to try them for more than a year. Well, we finally added this to our arsenal of recipes – and it’s a keeper!

1 pound dry pinto beans

1/2 pound bacon, sliced

1 large onion, diced

1-2 fresh jalapenos, diced

1 clove garlic, chopped

1, 15 ounce can Rotel tomatoes

2 tablespoons chili popwder

salt to taste

Directions: wash and pick over the beans; cover with water and soak overnight. Drain and discard water off beans and place beans in Dutch oven or soup pot. Add fresh water to cover beans by three inches. In a skillet, fry bacon for about three minutes. Remove bacon from skillet and add to beans. To the remaining bacon fat, add onions and jalapenos and saute until onions are translucent, about 2 minutes. Add garlic and saute another minute. Add  sauteed mixture to beans, along with Rotel tomatoes and chili powder. Cover beans and bring to a simmer; simmer 2 hours. Add salt to taste.

FWM Article


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