Slow-Simmered Pinto Beans

By RoketJSquerl

Ingredients

• 1 Pound Dried Pinto Beans
• 1/4 Pound Bacon, diced
• 10 Sprigs Cilantro, chopped
• 2 Garlic Cloves, smashed
• 1 Serrano Chile, split
• 1 Medium Onion, chopped
• 1 Large Tomato, chopped
• Kosher Salt, to taste

Preparation

Step 1

Combine all the ingredients except salt with six cups of water in a 6 quart dutch oven. Bring the mixture to a boil. Reduce heat to medium-low and simmer, partially covered until the beans are tender, 2 ½ to 3 hours. Stir occasionally to keep the beans from sticking. Add up to one cup of additional water if the beans appear to be drying out before they're tender. At the very end of cooking, season with salt to taste.