this recipe is an attempted copy of el polo regio in Austin Texas.. It's a small chicken walk-up window on rundberg, with amazing food, and the beans one of the best things. Here's the quickie way to make them
- 3 cans pinto beans
- 4 pieces of bacon rough copped.. should have 1/4 - 1/2 inch pieces
- 1 cup diced onion
- 1 cup rough cut onion (1/4-1/2 inch pieces)
- ~3 cups of chicken broth
- can of rotel tomatoes (original)
- 1/2 cup cilantro finally chopped
- 1/2 tsp cummin
- 1/4 tsp garlic powder
- juice from 1 lime
- salt to taste..
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In an ordinary 4 quart pot (club aluminum), cook the bacon.. you dont really want to brown or crisp it-- just cook so that its not raw. when pieces start to brown, add the diced and rough cut onion... cook onion until the big pieces are almost soft.. add cumin
drain juice from rotel and add them and all remaining ingredients. the beans should be pretty soupy, so adjust with chicken broth.. i usually eyeball it and it takes 3/4 of the box of broth...
let this cook for 10 mins or so making sure the onion is soft enough.... dont cook too long though, the beans are already cooked and you dont want them mushy.. adjust salt at end (lots of salt in bacon and chicken broth, so you might not need any)