Cowboy Beans

Beans
1 lb dry pinto beans
12 cups of water
1/2 onion, chopped
1/2 teaspoon cumin
1/2 teaspoon ground coriander
salt & freshly cracked pepper

The Good Stuff
4 slices of bacon
1/2 onion, minced
1 tablespoon canola oil
1 tablespoon sambal
2 cloves garlic, chopped
1/2 teaspoon cumin
1/2 teaspoon ground coriander
2 15-oz cans of fire roasted tomatoes, chopped with juice.

Garnish:
queso fresco
chopped cilantro
sour cream


Sort the beans and then wash. Put all the ingredients into the pot and bring to a boil over high heat. Once it begins to boil reduce the heat to low and simmer for 2 to 2 1/2 hours at a low gentile boil. Check for the doneness of the beans at about 2 hours.

Chop bacon into small pieces and cook in a 4 to 6 quart pot until crisp and brown. Once brown remove the bacon from the pot and fry the minced onion in the bacon renderings. Add a little canola oil if needed. Once the onions start to brown around the edges, 3 minutes or so, add sambal, garlic, spices and cook until fragrant, about 1 minute. Return the bacon to the pan along with both cans of tomatoes and cook over medium high heat for 5 to 10 minutes to reduce slightly. Add the pinto beans and broth, taste for seasoning and add salt if needed. This dish is meant to be more of a soupy bean dish so add water if necessary.

To serve: Ladle out beans and broth. Garnish with chopped cilantro, a dollop of sour cream and sprinkle of queso fresco.