Mexican Recipes

INGREDIENTS:

* 1 1/2 cups dry pinto beans
* 1/2 teaspoon white sugar
* 1 teaspoon minced garlic
* 2 tablespoons finely chopped onion
* 2 slices smoked bacon
* 2 cups water
* salt to taste

DIRECTIONS:

1. Place the beans, sugar, garlic, onion, and bacon into a slow cooker. Pour in the water, cover, and cook on High for 6 hours. Drain off 2/3 of the liquid, and discard bacon. Use a potato masher to mash beans to a chunky consistency. Season with salt to taste, and serve hot.

INGREDIENTS:

* 1 1/2 cups dry pinto beans
* 1/2 teaspoon white sugar
* 1 teaspoon minced garlic
* 2 tablespoons finely chopped onion
* 2 slices smoked bacon
* 2 cups water
* salt to taste

DIRECTIONS:

1. Place the beans, sugar, garlic, onion, and bacon into a slow cooker. Pour in the water, cover, and cook on High for 6 hours. Drain off 2/3 of the liquid, and discard bacon. Use a potato masher to mash beans to a chunky consistency. Season with salt to taste, and serve hot.

INGREDIENTS:

* 2 pounds dried pinto beans
* 2 1/2 quarts water
* 1 pound bacon, coarsely chopped
* 1 medium onion, chopped
* 1 medium ripe tomato, chopped
* 1 fresh jalapeno pepper, chopped
* 1 bunch fresh cilantro, chopped

DIRECTIONS:

1. Combine beans and water in a large pot. Bring to a boil, reduce heat, and simmer for 3 hours. Add more water if necessary while beans are cooking.
2. In a large skillet, cook bacon over medium heat until it is beginning to brown. Stir in onion, and continue cooking until onion is tender. Stir in tomato, and jalapeno, and cook for 2 to 3 minutes. Remove from heat, and stir in cilantro.
3. Stir bacon and onion mixture into the beans, and continue cooking for 1 hour, or until beans are soft.