Mrs. Allen's Beans

Very good recipe for cooked pinto beans.

• 1 lb. pkg. dried pinto beans (picked clean, rinsed, and soaked overnight)
• 1 clove garlic, peeled, whole
• 1 teaspoon salt (optional)
• 6 oz. cold beer (non-alcoholic works too)
• 4 strips bacon, sliced thin
• 1 large onion, chopped
• 1/2 bunch fresh cilantro - about 2 cups
• 1 teaspoon cumin
• 1 teaspoon oregano
• Pepper to taste

Drain beans from soaking water and cover by about 2” with fresh, cold water. Bring to a low boil, stirring occasionally - scoop out the froth. At the same time heat a kettle of water to replenish the beans, as needed. When reaching low boil, add salt only and lower heat to keep at simmer. Usually about 2-3 hours. After you lower the heat, add beer and just maintain water to cover the beans. When you blow on beans in a spoon the skin will curl back when ready for next step. In separate frying pan (cast iron is best) fry up chopped bacon with onion. When onion is clear, add chopped cilantro. Saute until bacon is crisp. Add all, even bacon drippings, to beans. Stir together bacon mix and beans over simmer for about 1/2 hour before adding seasonings. Great if reheated. Easy to mash down and add cheese and salsa for burritos or dipping.