Spicy Pinto Beans
Servings 4
Equipment
- Small Dutch Oven
Ingredients
- 3 pieces of bacon cooked & crumbled
- ½ yellow onion diced
- ½ jalapeno seeded & deveined, diced
- ½ tsp chicken bouillon
- ¼ tsp dried oregano
- ¼ tsp cumin
- 1 large clove of garlic minced
- 2 15-oz cans of pinto beans, drained & rinsed
- ½ cup chicken broth
- 1 Roma tomato seeded & diced
- 1 small chipotle pepper + 1 tsp adobo sauce chopped
- Sea salt and freshly cracked black pepper to taste
- Fresh cilantro finely chopped
Instructions
- Cook the bacon in a small Dutch oven over medium-high heat until golden brown and crispy. Place on a paper towel to drain. Chop into crumbles and set aside until needed.
- Add the onion and jalapeno to the same small Dutch oven and cook, stirring frequently, for 3-4 minutes.
- Add the chicken bouillon, oregano, cumin, and garlic and cook, stirring constantly, for 1 minute.
- Add the drained and rinsed pinto beans, chicken broth, tomato, bacon crumbles, chipotle pepper, adobo sauce, sea salt, and freshly cracked black pepper to taste.
- Bring to a slight boil, then reduce heat and simmer for 15-20 minutes, stirring often.
- Taste and reseason if needed.
- Pour into a serving bowl and top with fresh cilantro. Enjoy.