Cinco de Mayo is right around the corner! You just have to start with a pot of beans. For years I wasn’t happy with my Mexican beans. Recently I told my mom that mine just never taste as good as the beans I eat at home or in the Valley, as we like to refer to the South Texas region where they live. She told me that the secret was in the bacon, and she was right! Here is my perfect Mexican beans recipe:
1 lb bacon
1 large onion
1 can Rotel Tomatoes
1 bunch cilantro
I use the quick soak method. Separate and wash the beans. Cover with about 10 cups of water. Bring to a boil. Remove from heat and cover. Let stand for an hour.
Meanwhile, chop and fry the bacon until crisp. Remove the bacon and fry the chopped onion in the bacon grease until tender.
Then bring the beans to a boil again, and reduce heat. Add the tomato, bacon, onions and all–yes all the bacon grease. Simmer for an hour or until the beans are tender.
Just before serving add salt to taste and the leaves from a whole bunch of cilantro. Perfection!
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