Mimi's Beans | TheBlondeInTheApron.com

I hope everyone is enjoying their summer.  It’s actually been a cooler-than-normal summer here in Ft. Worth.  The weather has actually been kinda bizarre lately:  we only got up to 71° a few days last week!  That’s down right chilly!

What’s not chilly?  Mimi’s beans!  Mr. Man’s mom, MiMi, makes these beans whenever there’s a cookout going down.  She and Pops (or Potch, as Peanut calls him) host some pretty delicious parties and these beans are usually in attendance. 

I always ask MiMi what she does to make these things so dang tasty, and her normal response is usually a vague, “Oh, a little of this and a little of that.”  Until one day a few weeks ago.  I think I finally beat her down.  Actually, I think she was having pity on me.  Either way, I came out with the secret recipe to these bad boys, and now I’m sharing it with you!  Mwah-ha-ha-ha-ha!!  (Insert villainous laugh.)

These spiced up beans are a great sidekick to barbecue or even Mexican food.  Or they’re yummy all by their little lonesome.  This is what you need:

MiMi's Beans

 

Start off by soaking your beans.  The easiest way is to put them in a bowl or pot, cover them with water and let them soak overnight.  You can put them in the fridge or just leave them on the counter.

ORRRRR, if you’re a ding-bat like me and you forget to soak the beans the night before, you can do it the same day.  Just dump the beans into a bowl and cover them with hot water.  Every 20-30 minutes, dump out the water and refill with more hot water.  Do this for 2-3 hours before you’re ready to start cooking them.

After you’ve soaked the beans, dump out the soaking water, skim through the beans and make sure there aren’t any rocks that snuck in (yeah, apparently, that can happen) and transfer them to a large pot or dutch oven.  Cover them with water, bring them to a boil and keep boiling.

NOTE: throughout the whole process, you’re going to keep adding a little water to make sure that the beans are constantly covered in water.

MiMi's Beans

 

Meanwhile, let’s do a little chop, chop, chopping!  Start with the onion…

MiMi's Beans

 

Then, the jalepenos…  (make sure you save one jalepeno as a little surprise for later)

MiMi's Beans

 

And the cilantro.

MiMi's Beans

 

Now, dice the tomatoes…

MiMi's Beans

 

And slice up the bacon.

MiMi's Beans

 

Now, let’s get to cookin’!  In a skillet, cook the bacon…

MiMi's Beans

 

Until it’s crispy.  You may notice that there isn’t as much bacon in the pan in this picture.  That’s because there isn’t.  I took half of it out and cooked it in two batches.  I recommend doing that.

When the bacon is done, transfer it to the pot of beans.  (The beans should still be boiling, by the way.)  Leave the bacon drippings in the pan; we’re about to use them.

MiMi's Beans

 

Toss the chopped onion, jalepenos & half of the cilantro into the pan.  Cook until the onions are translucent.

MiMi's Beans

 

Transfer the onions, jalepenos and cilantro to the pot of beans (which are still boiling, by the way).

Add in the salt, chili powder, cumin, garlic powder and surprise jalepeno.  Also throw in some juice from the jarred jalepenos.

Keep on bawlin’ (or boiling if you don’t speak Texakani).  The beans need to boil for around 3 hours total.

MiMi's Beans

 

During the last 30-45 minutes of cooking, add in the chopped tomatoes and the rest of the cilantro.  (Pay no attention to the filthy pot.  Let this be a lesson to you all… don’t walk away from a boiling pot of beans.  It WILL boil over on you when you’re not watching!)

This last step is optional.  If you like the juice or “sauce” to be a little thicker, you can mash some of the beans along the side of the pot.  Just use a fork and smash ’em up and stir.  This will break down some of the starches in the beans and thicken the juice.

MiMi's Beans

 

And there you have it, folks.  Beans ala MiMi.

MiMi's Beans

 

These are the perfect side for your summer barbecue.  Or spring barbecue.  Or winter, or fall too!   

MiMi's Beans

 

And they’re delicious on their own, as well.  Too bad I don’t have any cornbread.  Dang!

MiMi's Beans

 

Here’s the recipe:

MiMi's Beans
Serves 12
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Prep Time
20 min
Cook Time
3 hr
Total Time
3 hr 20 min
Prep Time
20 min
Cook Time
3 hr
Total Time
3 hr 20 min
Ingredients
  1. 2 lbs. pinto beans
  2. 1 onion, chopped
  3. 1 lb. bacon, chopped
  4. 4 jalepenos, 3 chopped, 1 whole
  5. 1 bunch cilantro, chopped
  6. 4 roma tomatoes, diced
  7. 2 ½ tablespoons kosher salt
  8. 2 tablespoons chili powder
  9. 1 tablespoon garlic powder
  10. 1 tablespoon cumin
  11. ⅓ cup jalepeno juice (from jarred or canned jalepenos)
Instructions
  1. Pour beans into a bowl, cover with water and soak beans overnight. (If you don't have time to soak them overnight, pour the beans in a bowl and cover with hot water. Leave them to sit at room temperature for 20-30 minutes. Dump out the water and refill with more hot water. Repeat this process for 2-3 hours before cooking.)
  2. After soaking, dump the soaking water, sift through the beans to ensure there aren't any rocks in there. Transfer the beans to a large pot or dutch oven. Cover with water and bring to a boil. Continue boiling the entire time. Throughout the entire process, make sure to add small amounts of water to keep the beans covered.
  3. Meanwhile, in a skillet, cook the chopped bacon in two batches until crispy, making sure to reserve the drippings. Add the cooked bacon to the boiling pot of beans.
  4. In the bacon drippings, cook the chopped onion, jalepeno and half of the cilantro. Cook until the onions are translucent. Add the onion mixture to the boiling pot of beans.
  5. Next, add in the remaining whole jalepeno, salt and the next 4 ingredients. Stir and continue to boil. The beans will need to boil for about 3 hours total.
  6. During the last 30-45 minutes of cooking, add in the chopped tomatoes and the remaining cilantro.
Notes
  1. If desired, mash some of the beans along the side of the pot and stir. This will thicken the juices or "sauce".
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