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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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These are a nice smoky, savory addition to any Mexican menu - with a good kick! Ingredients:
1/2 pound bacon, cut crosswise into 1/2 pieces |
1 medium onion, finely chopped |
2 teaspoons cumin |
3 cups pinto beans, canned, rinsed and drained |
2 bay leaves |
1 teaspoon oregano |
14 ounces chopped tomatoes, 1 can, including liquid |
1 jalapenos, stemmed, seeded, ribbed and chopped1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
sliced pickled jalapenos |
shredded monterey jack |
sour cream |
Directions:
1. Heat a large skillet over high heat and add bacon. Fry until crispy. Drain bacon on a paper towel. Discard all but 1 T. of fat.
2. Add the onion and cumin. Cook stirring often until onion is soft. Add the beans, bay leaves, oregano, tomatoes, the CHOPPED jalapeno, reserved bacon, salt and pepper and cook until the flavors come together, 10-15 minutes. Take out bay leaves and serve garnished with a sprinkling of cheese, a few pickled jalapeno slices and a dollop of sour cream on each serving.
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