Ingredients

The following ingredients have 9 Servings
  • 1 pound dried pinto beans
  • 1/4 pound salt pork (sliced)
  • 3 to 5 jalapeño peppers (seeded and chopped)
  • 3 green onions (thinly sliced)
  • 1 garlic clove (minced)
  • 1 can diced tomatoes (15 ounces)
  • 4 cups water
  • Salt and pepper

Instruction

  • Place beans in a large Dutch oven or soup pot. Cover with at least 3 inches of water. Soak beans overnight. Drain and pick through beans to remove any bad beans or small rock bits.
  • Return soaked beans to the pot. Add salt pork, jalapeño peppers, green onions, garlic, tomatoes (with juice), and 4 cups of water. Stir to combine.
  • Bring to a slow boil over medium-high heat. Reduce heat to low, cover loosely, and simmer for 3 hours or until beans are tender. Gently stir occasionally. Add more water if needed during the cooking process.
  • Remove and discard salt pork slices. Season with salt and pepper to taste (I added about 1 teaspoon of salt and 1/2 teaspoon pepper).