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Ingredients
* 2 pounds pinto beans
* 1/2 pound bacon ends or equivalent (render some of the fat first)
* 1 pound ground beef
* 1 whole yellow onion
* 1 green bell pepper
* 1 whole clove garlic
* 8 oz. tomato sauce
* 12 oz. stewed or whole, chopped tomatoes
* 2-4 Tbl. spoons chile powder
* 1 small bay leaf
* soy sauce, Worcestershire sauce, tabasco sauce, cumin, salt & pepper to flavor
* optional -- green onion, Anaheim, jalapeno, serrano, or yellow chiles, cilantro, corriander
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Directions
Rinse and sort beans. Cover well with water and soak overnight. Drain beans, then add to a large pot and cover with a double volume of water. (Optionally, you can rinse beans, boil shortly, remove from heat, then set aside covered for an hour before cooking.) Bring to a rolling boil for 2 minutes, then add a garlic clove and bay leaf, cover pot, and let simmer for about 2 hours, or until beans are soft. Stir occasionally to avoid burning. Add onion, bell pepper, and bacon ends, and continue to simmer uncovered for about an hour. Brown ground beef in a sauté pan, then stir in chile powder, cumin, soy, Worcestershire, tabasco, and tomato sauce in that order. Simmer shortly, then add to the pot, along with the stewed tomatoes, and cook for about another hour, until all ingredients have blended well and the beans are tender.
Serving suggestion:
Serve with grated cheese, chopped green onions, corn chips, salsa, tortillas, or good French bread. You've got a dish that's fully satisfying after a long day!
Tips:
You can't rush a good bean! Cook slowly and remember to stir occasionally to avoid burning. Enjoy!
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