Pinto Beans
Ingredients
- 1 pound dried pinto beans (preferably Camellia brand)
- 8 cups water
- 4 to 6 cups shredded Roasted Pork Shoulder, see recipe
- 1 10-ounce can original Rotel tomatoes, with liquid
- 1 cup chopped onions
- 2 garlic cloves, minced
- 2 tablespoons dried oregano leaves
- 2 tablespoon chili powder
- 1 tablespoon ground cumin
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
- Doritos (nacho cheese or taco flavored), for serving
- Shredded iceberg lettuce, chopped onions and grated sharp cheddar cheese, for garnish
Instructions
Rinse beans thoroughly to remove excess dirt; pick over for stones. Place beans in a large bowl; cover with cold water and soak overnight. Or quick-soak them: place beans in a large pot of cold water, bring to a boil and cook for 3 minutes. Remove pot from heat, cover and set aside for 1 hour. Transfer soaked beans and liquid ("bean liquor") to a large saucepan or Dutch oven. Add water, cover and bring to a boil over high heat. Reduce heat to simmer and cook, stirring often, for 30 minutes. Add pork, Rotel tomatoes, onions and garlic. Simmer, stirring occasionally, for 30 more minutes. Stir in oregano, chili powder, cumin and cayenne pepper. Season to taste with salt and black pepper. Continue simmering until beans are tender, an additional 30 to 60 minutes. Add additional water, if needed, to keep beans from scorching. Towards the end of the cooking time, mash some of the beans against the side of the pot with the back of a spoon (this will help create a creamy consistency). To serve, place a layer of Doritos on a dinner plate, ladle beans on top and garnish with lettuce, onions and cheese. Serves 8-10.