So, the other day I was craving something a bit different, and I remembered this recipe for pink tip beans I’d seen floating around. Figured, why not give it a shot? I’m no chef, but I can follow instructions, more or less.
First off, I had to gather my ingredients. I already had some pinto beans lying around – score! Then, I grabbed some bacon, an onion, a couple of jalapeños, garlic, chili powder, cumin, and some chicken broth. Oh, and a can of diced tomatoes and green chilies, which is apparently the secret to the “pink” part. Who knew?
I started by cooking the bacon in a big pot. I chopped it up into little pieces first, which was kind of therapeutic, to be honest. Once it was nice and crispy, I took it out of the pot and set it aside, leaving the grease in there. Don’t throw that liquid gold out! Next, I tossed in the chopped onion and jalapeños and let them soften up in that bacon goodness. After a few minutes, I added the minced garlic and let it get fragrant. Smelled amazing already.
- Cook the bacon
- Sauté the veggies
- Bloom the spices
Then came the spices. I sprinkled in the chili powder and cumin, giving it all a good stir. You gotta let those spices “bloom,” as the fancy cooking shows say. Basically, just cook them for a minute or so to release their flavor. I even threw in a pinch of chipotle powder because I like a little extra kick. It’s all about making it your own, right?
After that, I poured in the chicken broth, the can of diced tomatoes and green chilies, and the beans. Gave it a good stir, brought it to a boil, then reduced the heat and let it simmer away. Now, this is where patience comes in. The longer you let it simmer, the better it gets. I think I let mine go for about two hours, maybe a bit longer. Just kept checking on it and adding more broth when it got too thick.
The Waiting Game (aka Simmer Time)
While the beans were simmering, I cooked up some rice. You can serve these beans with whatever you like – tortillas, cornbread, you name it. But I’m a simple guy, so rice it was. Also, I was able to take a break and have some time for myself.
Finally, the beans were ready! They were all thick and creamy and had that beautiful pink hue. I stirred in the cooked bacon I had set aside earlier. The moment of truth. I ladled some into a bowl, topped it with a dollop of sour cream and some chopped cilantro – because I’m fancy like that – and dug in.
And let me tell you, it was worth the wait! The beans were super flavorful, with a nice little kick from the jalapeños and spices. The bacon added that perfect smoky saltiness. It was pure comfort food. Definitely making this again. Maybe next time I’ll add some smoked sausage or something. The possibilities are endless!
It was a great experience. I felt like a real cook.
Until next time, happy cooking, everyone!
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