I have been quite remiss in posting lately. Let me just say that the holiday season left me very very busy. I should have posted this recipe long before now. This is one of the family’s favorites and a recipe I make quite frequently. On Christmas Eve in West Texas especially along the border, it is traditional to have tamales and beans. After we ate we would go for a drive to look at all the luminarias. Entire neighborhoods were lined in luminarias and they were so beautiful. This year we had tamales and beans but I unfortunately did not see any luminarias as they are not a common thing to see in this area.
Mexican Red Beans
1 pound dried pinto beans (soak overnight)
4 cups cold water
1 large onion, chopped
1 14.5 oz can tomatoes (I get the diced)
2 garlic cloves, minced
1 teaspoon crushed red pepper or 2 teaspoons chili powder (I use the chili powder)
2 teaspoons salt
1/4 pound salt pork or bacon, chopped (I use bacon)
Put soaked and drained beans into slow cookers. Add water and all remaining ingredients. Cook and cover on High 2 hours, then turn to Low for 8 hours.
I also like to serve this with cornbread.