I have a recipe for spicy pinto beans that people seem to like, for some reason.
Spicy Pinto Beans
Ingredients:
2 lbs pinto beans
1 lb bacon (delete for vegetarian)
12 oz dark or amber beer
1 onion
1 bulb garlic (reduce if you aren’t into garlic – that’s a BULB, not a clove)
7 T chile powder (use less if you don’t like spicy, or if the chile powder is exceptionally picante)
1 T cumin
1 t cayenne pepper
1 t black pepper
1 t turmeric
1 t smoked paprika (if you like a smoky flavor overtone)
1-3 t salt (to taste)
Juice of 2-3 limes
Cooking Instructions:
Sort beans, remove any rocks, debris, or damaged beans.
Rinse and soak beans either overnight or using the “quick soak” method. Rinse beans again and place in crock pot. Add water to cover.
Chop onion and sauté until lightly caramelized, add garlic just before finishing. Add to crock pot.
Chop and cook bacon until lightly crispy or slightly less cooked. Drain and add to crock pot.
Open the beer and add to crock pot. (Open another one for yourself, if you are so inclined.)
Add chile powder, cumin, cayenne, black pepper, turmeric, and paprika to crock pot and stir in thoroughly.
Cook on low for 12-16 hours.
Once beans are tender, add salt and lime juice and stir in thoroughly. Ready to serve!
It looks good!