Ingredients
1 lb. dried pinto beans, sorted, washed, & drained
1/3 C. oil
2 medium tomatoes, chopped
1 large yellow onion, chopped
1 bell pepper, chopped
4 jalapeno peppers, chopped
4 large cloves garlic, chopped
3 Tbsp. Mansmith’s Barbecue Paste
2 dried hot red peppers
2 t. Mansmith’s Dry Fire
Instructions
Soak beans overnight. Drain & rinse. Return beans to 6 qt. pot, cover with cold water. Bring to a boil. Reduce heat, simmer uncovered for two hours, until tender but not soft.
Heat oil in large skillet to medium-high. Saute vegetables until soft. Add rest of ingredients. Add this mixture to the beans. Stir to mix. Add water or beer if necessary. Simmer uncovered for 1 hour, stirring occasionally. Beans should be thick, not too juicy. Add more salt if needed just before serving.
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