This is another version of pinto beans, this time served whole, unmashed. In South Texas, these beans are very popular with grilled plates, such as fajitas. These are called charro, i.e. cowboy-style, beans.
Makes 12 servings
2 cups dry pinto beans
2 teaspoons salt
6 ounces bacon, cut into 1-inch strips
1 cup chopped white onion
½ cup chopped green bell pepper
3 garlic cloves, minced
1 cup chopped tomato
1 cup chopped fresh cilantro
Pick through the beans to remove any impurities or shriveled beans. Place in a large bowl with enough water to cover. Remove any beans that float. Pour the beans and water into a colander to drain. Rinse thoroughly with cold water.
In a large saucepan or stockpot over high heat, combine the rinsed beans, 10 cups water, and the salt. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour. Set aside off the heat.
In a medium skillet over medium heat, cook the bacon until crispy. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, for 3 to 4 minutes, until the onion is soft and brown at the edges.
To the beans, add the bacon and onion mixture, the tomato, and cilantro. Place over high heat. Bring to a boil, then reduce the heat and simmer for about 10 minutes. Beans should be soft, with no chalkiness to the bite. If the beans are still a little firm, cook for an additional 5 minutes, or until tender. Do not overcook the beans or they will soften and turn to mush instead of remaining whole.
Serve hot.
Remove the stems (and seeds when required) from peppers. Using a mini-chopper, molcajete, or mortar and pestle, combine the chiles with 1 tablespoon water. Process until smooth.