Beans with Jalapenos & Bacon

By criscrossqz

These are like the ones you buy in the can (not baked beans), but much cheaper and taste better! You really just put everything in the pan and simmer them ~ vary the heat by how many jalapenos you put in there. Use dried chili, pinto, kidney or red beans (whatever you have will work)

Ingredients

• 2 lbs. dried pinto, kidney or chili beans
• 3 about 3 quarts water
• 1/4 lb. bacon, chopped
• 1 medium onion, coarse chopped
• 2-3 jalapenos, seeded and finely minced
• 1 TB crushed garlic
• 1 TB Kosher or sea salt
• 1/2 tsp cumin
• fresh cilantro to garnish

Preparation

Step 1

In large bowl, cover beans with cold water and let stand 5 min; drain in colander. Rinse well under cold running water. In large stockpot, combine beans with enough water to cover by about 4 inches. Stir in all ingredients (except cilantro) and set on medium heat. Bring just to a boil; lower the heat to simmer ~ cover pan and simmer (stirring occasionally) for about 2-3 hours ~ until beans are very tender and cooking liquid is thick. (The age of the beans, altitude and shape of pot will affect cooking time)

Serve immediately or cool to room temp & cover. Can be refrigerated up to 3 days.