This is my recipe passed down through the family I've been eating since i was old enough to chew.
1 lb pintos sorted to remove the rocks
3 jalapenos stems and seeds removed 1/4" dice
1/2 a large yellow onion diced 1/4"
2 cloves garlic minced fine or pressed
1/4 lb bacon rendered but not browned reserve drippings
1 Knor brand *Calde de Pollo (Chicken Bullion)
1 Knor brand *Calde de tomate ( Tomato Bullion) *1 cube does 2 qrts
salt & pepper to taste
Put the beans in a pot and cover with 4 " of water bring to a boil and reduce heat to a *low boil for 10 min remove from heat put a lid on the pot and allow it to sit for 1 hr. *if you boil the beans hard you will make them mad and they wont get tender.
Dice the veg and sit aside
Render the bacon over low heat with a little water reserve "ALL" the drippings
When the beans have soaked for 1 hr drain and rinse refill the pot with fresh cool water covering the beans by 2 " add everything to the pot except salt & pepper. Slowly bring up to a simmer turn the heat to low and cover the the pot simmer 2 hrs or until the beans are tender and creamy. add salt & pepper to taste.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC