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1 pound dried pinto beans, soaked overnight (personally I never soak my beans, as I always forget to do it the night before, the cooking time is then longer)
In a Dutch oven or heavy stockpot, combine all the ingredients, except the salt. Bring to boil over high heat, then reduce to a simmer. Cook slowly, stirring up from the bottom occasionally, for 2 hours, adding more water, if the beans begin to seem dry.
Stir in the salt in the last few minutes of cooking. The beans should hold their shape but be soft and just a little soupy. Serve them in bowls with a bit of the cooking liquid.
Poster's Notes:
Posted by Minelle Paloff
Nutritional Info Per Serving: N/A
8 cups water
12 ounces Coca-Cola
1 14-1/2-ounce can whole tomatoes, undrained
1-1/2 medium onions, chopped
1/4 to 1/2 cup tomato-based barbecue sauce
3 tablespoons chili powder
2 tablespoons of Worcestershire sauce
4 garlic cloves, minced
2 teaspoons cumin seeds, toasted and ground (I use ground cumin)
1 teaspoon salt, or more, to taste
The Coca-Cola in the recipe adds flavor, but it also purportedly helps reduce the gaseous effect of beans. Other ingredients you can use when serving beans to company include carrots and epazote, an herb that's also called Mexican tea. Nothing much works if you go dancing afterward.