Pinto Beans with Brisket and Jalapenos Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    Slow cooked beans with chopped brisket, jalapenos and onion.

    Main Ingredient:

    pinto beans

    Category:  Side dishes

    Cuisine:  Mexican

    Prep Time: 8 hour(s)
    Cook Time: 2 hour(s) 30 min

    Source

    Taste of the South magazine

    Posted By:

    mssavy

    Posted On:

    December 29, 2015

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