Spicy Pinto Beans

Tip:  Read directions completely before preparing.

Ingredients:

2 lb bag dry pinto beans, cleaned

4 oz salt pork, chopped

4 oz bacon, chopped

1 medium sweet onion

2 jalapenos

4 tablespoons Fiesta Pinto Bean Seasoning

1 teaspoon salt

Directions:

Clean beans, by picking through and removing any bad beans, rocks, etc... then thoroughly rinse them.

Place the beans in a large bowl and cover with water about 3 inches above beans, let them soak overnight.

Chop your bacon and salt pork into large chunks.

Cut the onion in half, then slice thinly.

Rinse the jalapenos, then chop the stem end off.

Heat your Dutch, over medium high heat, when hot, add salt pork and bacon, fry until crispy.  Drain 3/4's of the rendered fat liquid.

Add thinly sliced onion to bacon and salt pork and fry until lightly brown and soft.

Drain water from the beans, rince then add beans to Dutch oven.

Add water enough to cover about 3 inches above the beans. Add Pinto Bean Seasoning and jalapenos.  Stir thoroughly and taste before adding salt.  Some salt pork is saltier than others, you may not need to add the salt. The Fiesta Bean Seasoning ingredients consist of  onion, garlic, black pepper, chili, cayenne pepper, and salt which give it a great flavor.  HEB and Walmart stock it.

Bring to a boil then lower heat to medium low, cover with tight lid and simmer for 1 - 1 1/2 hours until beans are tender.  Continue to check the beans, making sure the liquid does not dry out, add water as needed, keeping the level at least 2 - 2 1/2 inches above the beans. Everyone's stove is different and some may cook faster then others. Enjoy!

Tip:  The pinto bean (Spanish: frijol pinto, literally "painted bean") is named for its mottled skin (compare pinto horse), hence it is a type of mottled bean.  These are great for making re-fried beans!  Or have as a bean soup, with some corn bread on the side!