I found this is a stack of old handwritten recipes. I probably copied it from the Houston Chronicle?? I have not made this at home yet, so serving size and prep time are a guess. Also, I personally would drain some of the bacon fat and add the salt to taste, but I am listing it how it was originally written. Please note these beans should soak for 8 hours, so plan ahead.
Ingredients: [‘dried pinto bean’, ‘water’, ‘bacon’, ‘garlic’, ‘cilantro’, ‘onion’, ‘cumin’, ‘onion powder’, ‘salt’, ‘tomatoes’]
Quantity of Ingredients: [“3/4 lb dried pinto bean”,”3 quarts water”,”3/8 lb bacon, cut up “,”1/4 cup garlic, finely minced “,”4 tablespoons cilantro, chopped and divided “,”1/2 cup onion, chopped “,”1 1/2 teaspoons cumin”,”1 1/2 teaspoons onion powder”,”3/4 tablespoon salt”,”1 cup tomatoes, chopped “]
Number of Servings: 4
Steps: [‘Soak beans in 2 qts water for 8 hours Drain and set aside.’, ‘In a heavy pot, cook bacon until done. Remove bacon and set aside, leaving bacon fat in pot. Add garlic, 2 Tbls. cilantro and onion to hot bacon fat. Cook until onion is transparent.’, ‘Add beans, bacon, cumin and onion powder. Stir in salt and remaining 1 qt water.’, ‘Turn heat to med-low and cook slowly until fork tender. Just before serving, stir in remaining cilantro and tomatoes.’]