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Boundary Waters Quetico Forum :: BWCA Food and Recipes :: Pinto Beans
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| Author | Message Text | ||
| Chicagored |
2 pounds dried pinto beans 1 pound bacon, cut into small pieces 1 to 2 large onions 4 tablespoons salt 1 tablespoon black pepper 4 to 6 cloves of garlic 1 bottle of beer 1 32 oz box of chicken stock 4 jalapeno peppers, diced 2 tablespoons cumin 2 28 oz cans chopped tomatoes 6 bay leaves 3 tablespoons oregano options that were not in this batch - cilantro and chili powder and anything else you like. soak pinto beans 8 hours in water with 3 tablespoons of salt. chop up the bacon and the onions. fry up the bacon and about half way through throw in the onions. Put all the remaining ingredients in a crock pot with the beans, bacon and onions. Add water or more beer to cover. cook overnight on low. adjust spice to taste. Tastes best to cook a day or two in advance and let sit in fridge. I dehydrate overnight at about 145 degrees until dry. I then stick the beans in the freezer for an hour, put the beans in a food processor and pulse until its all ground up. I find the beans rehydrate better and faster that way if you don't mind mushy food. You can add extra water and make this a soup. If I catch fish, this is a side dish. If I don't, I usually add some dehydrated hamburger meat when preparing. |