If you’re looking for a root, tootin’ (literally) good time, then you’ll want to try this beans and bacon dish with an added kick that might come back to haunt you a few hours later.
Pair it with a big ol’ hot dog and lead the family in a loud rendition of “Buffalo Gals (won’t you come out tonight)” as you sit around the campfire or the table.
Ingredients:
4 pounds pinto beans, picked over and rinsed
1 pound bacon, chopped
1 large onion, chopped
2 cloves garlic, chopped
3 tablespoons chili powder
2 tablespoons, sugar
2 tablespoons, salt
2 tablespoons freshly ground black pepper
1 (12-ounce) can diced tomatoes with green chilies
3 whole jalapeno peppers
Directions:
Place beans in a large pot with a tight-fitting cover and add enough water to cover beans by about two inches. Bring to a boil over high heat. Place bacon, onion and garlic in a medium cast iron skillet and stir over medium heat. Add bacon mixture to the beans. Reduce heat and simmer until beans are soft — about 3 minutes, adding more hot water if needed. Add chili powder, sugar, salt, pepper, diced tomatoes with green chilies and jalapeno peppers. Simmer for another 10 minutes and serve.
