Ingredients
- 6 ounces bacon, roughly chopped
- 1 yellow onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 2 cups chicken stock
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes
- 1 cup water
- 2 tablespoons chopped fresh cilantro, or more to taste
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground dried chipotle pepper
Why This Dish Is Worth Trying
Tips For Best Results
- Use a heavy-bottomed pot to prevent the beans from sticking or burning.
- Adjust the spice level by adding more or less jalapeño or chili powder to suit your taste.
Step 1
Cook the bacon in a medium pot over medium-high heat. Turn it now and then, letting it brown evenly, which should take about 5 to 7 minutes. If there’s too much grease and the bacon starts to boil, spoon some out. Once it’s done, set the bacon aside on paper towels to drain.
Step 2
Add the chopped onion to the pot and cook it in the leftover bacon grease until it’s soft and translucent, about 5 minutes. Toss in the chopped jalapeño and sauté for another couple of minutes until it just starts to soften.
Step 3
Crumble the bacon back into the pot, then add the pinto beans, diced tomatoes, water, green onions, cilantro, salt, garlic powder, and chipotle seasoning. Bring everything up to a gentle boil, then lower the heat to medium. Let it simmer, stirring occasionally, until it's heated through and the flavors have blended nicely, about 15 minutes.
