New Mexico Pinto Beans

 New Mexico Pinto Beans
New Mexico Beans were a staple in our house growing up. Beans and cornbread fed lots of people. Happy people!

• CourseSides
• CuisineMexican

Servings
12 Cook Time
3-4 hours
Ingredients

• 4 cups pinto beans
• 1 quart  chicken broth
• 6-8 slices of bacon
• 6 garlic cloves finely sliced
• 1 jalapeno chopped
• 3 tablespoons ground cumin
• 1 tablespoon garlic powder
• 1  tablespoon chili powder
• 1 tablespoon dried oregano
• 2 cans Rotel tomatoes with peppers
•  salt to taste

Servings:
Recipe Notes1. Rinse beans and then cover with water to soak over night.
2. Drain beans in colander.
3. Cook the bacon in a dutch oven until crispy. Don't drain. Add in the onion, jalapenos, cumin, garlic powder, chili powder and oregano and cook on medium heat for 10 minutes.
4. Add in the garlic and cook for 3 minutes, then add the beans, chicken broth and can of Rotel.
5. Bring to boil, then reduce to simmer and cook covered for 3-4 hours.
6. Taste and season with salt to taste.