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Pinto Beans with Brisket and Jalapenos
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Brief Description
Slow cooked beans with chopped brisket, jalapenos and onion.
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Main Ingredient
pinto beans
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Category: Side dishes
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Cuisine: Mexican
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Prep Time: 480 min(s)
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Cook Time: 150 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mssavy
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Posted On: Dec 29, 2015
Number of Servings:
Ingredients:
- 1 pounds - dried pinto beans sorted and rinsed
- 2 tablespoons - rendered bacon fat
- 1 1/2 cups - chopped onion
- 4 cups - water
- 2 cups - beef broth
- 2 cups - coarsely chopped brisket
- 2 teaspoons - ground cumin divided
- 1 1/2 teaspoons - salt divided
- 3/4 teaspoons - ground black pepper divided
- 2 - medium jalapenos quartered lengthwise
- 1 - medium tomato coarsely chopped
Directions:
1. Place beans in a large bowl. Cover with water, and let stand overnight. Drain beans; set aside.
2. In a small Dutch oven, heat rendered bacon fat over medium heat. Add onion; cook until softened, approximately 4 minutes.
3. Add beans, water, broth, brisket, 1-1/2 teaspoons cumin, 1 teaspoon salt, 1/2 teaspoon pepper and jalapeno. Bring to a boil over medium-high heat; reduce heat to medium-low. Simmer, partially covered, until tender, approximately 2 hours, stirring occasionally.
4. Stir in remaining 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper and tomato. Cook until tomato is softened, approximately 20 minutes.
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