Ingredients
| 1 lb. | dried pinto beans, soaked overnight | | 8 cups | water | | 12 oz. | Coca-Cola | | 1 (14-1/2) | can whole tomatoes, undrained | | 1-1/2 | md. onions, chopped | | 1/4 to 1/2 cup | tomato based barbecue sauce | | 2 to 3 slices | slab bacon, chopped | | 3 tbsp. | chili powder, preferably homemade or | | Gebhardt’s | | 2 tbsp. | Worcestershire sauce | | 4 | garlic cloves, minced | | 3 to 4 | fresh serranos or | | 2 to 3 | jalapenos, minced | | 2 tsp. | cumin seeds, toasted and ground | | 1 tsp. | salt, or | | more to taste |
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Instructions
In a Dutch oven or heavy stockpot, combine all the ingredients except the salt. Bring to a boil over high heat, then reduce to a simmer. Cook slowly, stirring up from the bottom occasionally, for at least 2 hours, adding more water if the beans begin to seem dry. Stir in the salt in the last few minutes of cooking. The beans should hold their shape but be soft and just a little soupy. Serve them in bowls with a bit of the cooking liquid. Serves 4 to 6.
Texas Home Cooking
Author's Comments
Pinto beans have always been as popular in the western and southern parts of Texas as black eyed peas were in the eastern and northern sections. Cowboys in particular thrived on chuck wagon pintos. This zestier version adds some newer ingredients.
The Coca Cola in the recipe adds flavor, but it also purportedly helps to reduce the gaseous effect of beans. Other ingredients you can use when serving beans to company include carrots and epazote, an herb that’s also called Mexican tea. Nothing much works if you go dancing afterward.
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