In a large frying pan over medium-high heat, add a small amount of bacon grease or olive oil; saute the onion, garlic, and chile peppers until just soft
Reduce heat to low. Add pinto beans, cumin, and salt (if necessary), stirring well. Let simmer for approximately 30 minutes. NOTE: Watch beans carefully so they do not stick to the pan. Add a little chicken broth, if necessary.
Also read Basic Bean Recipe for Cooking Beans to help you cook your dried beans.
May be prepared the day before, stored in the refrigerator, and warmed up before serving.
Makes 2 servings.
* I purchased and used organic pinto beans. You may use any type of chile peppers available to you or that you have in your garden. Red and green bell peppers may also be used if you like less heat. My peppers were very small, so adjust the amount you use depending on the size of your peppers and how spicy hot you want the beans to be.
** If you have the time, dried pinto beans may also be used. Prepare them as directed on the package and proceed with this recipe. Dried beans have a firmer texture and taste entirely different than canned beans.
Jazzy Pinto Beans Recipe: https://whatscookingamerica.net/KarenCalanchini/JazzyPintoBeans.htm