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Chris Hefner's TexMex Pinto Beans

Soups and Stews Level of Difficulty: Easy A good ol' down home Southern Favorite!

Ingredients:

1 lb. dried pinto beans 2 chicken boullion cubes (we use Knoor's) 1 lg. onion, chopped 2 16 oz. cans stewed tomatoes 1 lb. thick country bacon, fried/drained/crumbled 3-4 cloves garlic, crushed 1-2 jalapeno peppers, chopped Cilantro, stems removed & chopped Salt & pepper to taste

Cooking Instructions:

1. Cook beans in large pot according to package directions. Add boullion, onion, garlic, jalapeno, salt and pepper after bringing to first boil. Allow to simmer together as you continue cooking beans as directed. 3. About ten minutes before serving, add bacon and stewed tomatoes. Break up tomatoes with edge of spoon. Cover and let simmer. 4. Just before serving, add cilantro and stir well. Remove from heat.

Serving Suggestions:

Serve in soup bowls with cornbread or quesadillas on the side.

Notes:

Adjust the garlic and jalapenos to your taste....I only use one pepper!!