Beans - Cowpoke Pintos

By á-47

Ingredients

• 1 lb. dried pinto beans, soaked overnight.
• 8 cups water, plus more as needed
• 12 oz. Coco-Cola
• 14 1/2 oz. can whole tomatoes, undrained
• 2 medium onions, chopped
• 3 slices bacon, chopped
• 3 Tbsp. chili powder
• 2 Tbsp. Worcestershire
• 1 Tbsp. ground cumin
• 4 garlic cloves, minced
• 3-4 fresh serranos or jalapenos, chopped
• 1 tea. salt or more to taste
• 1 cup barbequed sausage, sliced (optional)

Preparation

Step 1

Soak the beans overnight in water to cover. Drain.

In a Dutch oven or stockpot, combine all the ingredients except the salt and sausage. Bring the beans to a boil over high heat and then reduce to a simmer. Cool slowly, stirring up from the bottom occasionally, for at least 2-3 hours, depending on your batch of beans. Add more water if the beans begin to seem dry. Stir in the salt and the meat, if desired, in the last 30 minutes of cooking. The beans should still hold their shape but be soft and just a little soupy.

Serve the beans in bowls with a bit of the cooking liquid. The beans reheat especially well.