Pinto Beans (Frijoles)

The final chapter… so simple, but so good…

2 cups pinto beans, rinsed
6 oz. white onion, small dice
1 dried cayenne pepper
1/2 lb. bacon, small dice
water to cover the beans by 2″
1/2 t. salt
1/4 t. black pepper


No need to soak the beans, just combine everything in a tall, narrow pot, bring the pot to a boil, then reduce to a simmer. In about an hour, they will look something like this. But don’t stop here.


Over the lowest heat possible, keep cooking the beans, stirring regularly to prevent sticking. After the second hour, the beans will start to break apart.


After the third hour the mixture will start thickening. Keep stirring, and keep cooking.


Finally, the beans will almost completely break down into a delicious schmear of porky goodness. Correct seasoning to taste. They are even better the next day!