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323

12 qt. Pot

4 lbs Pinto beans soaked overnight

2 yellow onions diced

2 bulbs fresh garlic finely chopped (yes, 2 bulbs, not cloves)

5-10 fresh jalapeños finely chopped

2 tbsp ground cumin

2 tbsp dried oregano

4 tbsp salt

2 tbsp ground black pepper

2 lbs bacon, raw, small pieces

Everything in pan at once. Top by 1” with water

Cover and cook 3-4 hours on low heat until desired doness of beans. Some like more firm beans. Cook off any remaining unwanted liquid.

You can cut this all in half obviously, but I go bigger and freeze two meal portions in food saver bags to be used with future bbq'd meats and such

Edit: bacon optional. 

12 qt. Pot 4 lbs Pinto beans soaked overnight 2 yellow onions diced 2 bulbs fresh garlic finely chopped (yes, 2 bulbs, not cloves) 5-10 fresh jalapeños finely chopped 2 tbsp ground cumin 2 tbsp dried oregano 4 tbsp salt 2 tbsp ground black pepper 2 lbs bacon, raw, small pieces Everything in pan at once. Top by 1” with water Cover and cook 3-4 hours on low heat until desired doness of beans. Some like more firm beans. Cook off any remaining unwanted liquid. You can cut this all in half obviously, but I go bigger and freeze two meal portions in food saver bags to be used with future bbq'd meats and such Edit: bacon optional. 

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Edit: bacon optional.

GTFO

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I know right. Sometimes I make it without.

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Blasphemy!

Fry up the bacon so you get the extra flavor from the rendered fat and browning (Maillard Reaction). It will soften again when you boil it, but it will be more flavorful than going in raw.

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I wondered about that. It’s pretty good going in raw, but yes, the intensity of the flavor from frying. I might do it that way next time!

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Try tarragon instead of most of the oregano, and add bay leaves.

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I’ve never used tarragon in anything. Interesting. I always have bay leaves on hand.