Bacon Pinto Beans

I made these yesterday, and they were YUMOLA!!
(serves 8)

1 lb. dried pinto bean, rinsed and picked through
1/2 lb. bacon, chopped
1 sweet* onion, chopped
1 T. chili powder
1 t. smoked paprika*
1 T. Worcestershire sauce
4 cups low-sodium chicken broth
4 cups water
Fresh bay leaf* (I LOVE picking one off my tree!*)
2 sprigs lime thyme*
2 cloves of garlic*, minced
Kosher salt
1 T. apple cider vinegar
1 t.fresh lemon juice*
1 t. fresh lime juice*
2 T. chopped fresh chives
Fresh cilantro*, chopped for serving

Put the beans in a large wide pot or Dutch oven and cover with cold water by 1". Bring to a boil, then remove from the heat and let soak 30 mins.; drain and rinse. Return the beans to the pot and add the bacon, onion, chili powder, Worcestershire sauce, chicken broth, 4 cups of water, paprika, bay leaf, and thyme sprigs. Bring to a simmer over med.-high heat, then reduce the heat to medium and simmer 30 mins. Stirring occasionally. Add 1 t. salt, and reduce the heat to med. low. Cover and simmer, stirring occasionally, 1&1/2 hours. Partially uncover the pot and continue simmering, stirring, until the beans are creamy and the liquid is thick. Add the vinegar, lemon and lime juices, and chives. Stir and serve with chopped cilantro, and lime flavored tortilla chips*.

"The greatest wonder of friendship is that the more you give, the richer you grow."

Have FUN today!!

Love,

MM