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Cowpoke Pintos

1 pound dried pinto beans, soaked overnight
8 cups water
12 ounces Coca-Cola�
1 (14 1/2 ounce) can whole tomatoes, undrained
1 1/2 medium onions, chopped
1/4 to 1/2 cup tomato-based barbecue sauce
2 to 3 slices slab bacon, chopped
3 tablespoons chili powder
2 tablespoons Worcestershire sauce
4 garlic cloves, minced
3 to 4 fresh serranos or 2 to 3 jalape?os, minced
2 teaspoons cumin seeds, toasted and ground
1 teaspoon salt, or more, to tasteIn a Dutch oven or heavy stockpot, combine all ingredients except salt. Bring to a boil over high heat, then reduce to a simmer. Cook slowly, stirring up from the bottom occasionally, for at least 2 hours, adding more water if the beans begin to seem dry.Stir in the salt the last few minutes of cooking. The beans should hold their shape but be soft and just a little soupy. Serve in bowls with a bit of the cooking liquid.

 

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