South Texas Pinto Beans

Method

1. 1

   Rinse and sort the beans, removing any small stones. For a shorter cook, cover with water and soak overnight, then drain.

2. 2

   If using bacon, cook it in a Dutch oven until it starts to brown. Add the onion and poblano, if using, and cook until softened.

3. 3

   Add the beans and 7 cups of fresh water. Bring to a boil, then reduce to a gentle simmer with the lid slightly ajar.

4. 4

   Cook until the beans are tender, about 2–2½ hours without soaking or 1–1½ hours if soaked. Stir occasionally and add hot water as needed to keep the beans covered.

5. 5

   Stir in the Chihaba Pinto Bean Mix for the final 30 minutes. Simmer until the broth is rich and the beans are creamy, then serve with chips and salsa or homemade skillet cornbread.