Stubb's BBQ Restaurant Recipe
1 pound dried pinto beans
3 strips bacon, finely chopped
1/2 large onion, finely chopped
1 tablespoon chopped garlic
1 teaspoon finely chopped jalapeno
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
chopped onion, cilantro, and grated cheese, for garnish (optional)
Pick through the beans to discard and pebbles or other debris. Rinse the beans well and drain.
In a heavy pot, brown the bacon over medium high heat. Stir in thee onion, garlic, jalapeno, oregano, cumin, and pepper. Cook, Stirring often, until the onion softens, another 2 minutes or so.
Add the beans and pour in 6 cups of eater or enough to cover the beans by 1 inch. Bring the beans to a boil, then reduce the heat so that the beans cook at a bare simmer. Do not cover the pot. Slowly simmer the beans, without stirring, until the beans start to poke through the liquid, about 45 minutes. Stir the beans up from the bottom, add 2 cups of water, and simmer. without stirring, until the beans poke through the liquid again, about 30 minutes more.
Stir in another 1/2 cup of water and continue simmering. When the beans are almost tender, after 10 to 20 minutes, stir in the salt. Simmer the beans to absorb the salt and until the beans are tender, about 5 minutes more. The beans are done when the liquid is creamy and the beans are cooked through but still have some texture. Total cooking time is usually 1 1/2 to 2 hours. Serve the beans and their creamy broth in small bowls or cups, adding garnishes (such as onions, cilantro, or cheese) as desired.