Beans are something we tend to cook and eat a lot of here. They are easy, cheap, healthy and delicious. And they can be prepared in so many ways that you never really get tired of them. For example, if you are tired of trying out the different Georgian lobio recipes, you can always make them the Texan way, with plenty of bacon and peppers!
Although, the bacon may negate some of the healthiness. But it makes them even more delicious, so that counts for something, right?
Moving right along then...
Oh, and if you like your beans spicy, leave the seeds in the peppers. I have to take them out because Bulldozer won't eat much if something is too spicy (although he will, with a proud nod of his head, announce that sometimes he eats spicy things) and also because if eat something too spicy, Little Person will get me back for it later.
For Texan-style lobio, you will need the following:
- 2 lbs pinto beans, sorted and washed
- 1 large onion
- 8 oz bacon
- 1 poblano pepper
- 1 anaheim pepper
- 1 jalapeno pepper
- 2 tsp ground cumin
- 1/2 tsp ground coriander
- cayenne pepper
- black pepper
And stir them in. Add your spices, including salt and ground peppers to taste.
After a little longer, check the beans for doneness. They should be soft and creamy after about an hour and a half to two hours total cooking time.
Serve hot with avocado and tomato slices and warm tortillas or southern (read: non-sweet) cornbread.