 |
Prep Time: 8 Minutes Cook Time: 20 Minutes |
Ready In: 28 Minutes Servings: 1 |
|
Ingredients:
1 slice thick-cut bacon |
3 cloves garlic, minced |
2 small tomatoes, diced |
3 15-oz. cans no-salt-added pinto beans, drained and rinsed |
2 cups unsalted vegetable broth |
1/2 teaspoon coarse salt |
1 1/2 teaspoons coarsely ground black pepper |
3 cups chopped fresh cilantro leaves, stems and roots |
Directions:
1. In a large saucepot, cook bacon over medium heat until crisp. Drain on paper towels and crumble. Add garlic to same pot, reduce heat to medium-low and cook, stirring, until golden, 2 to 3 minutes.
2. Stir in crumbled bacon, tomatoes, beans, broth, salt, pepper and half of cilantro. Cover and bring to a boil. Uncover slightly, reduce heat to maintain a simmer and cook for 15 minutes. Stir in remaining cilantro.
|
|