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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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These are great on a cold night for dinner. While this recipe is for being doen on the stove top, I've often done it in the crockpot. I just don't saute everything, but throw it all into the crock, including the already fried bacon. Aso, when I use the crockpot, I'll often substitute out the can of beans for a multi-bean pack that I'll soak overnight (start them out in hot water) before I cook them in the crockpot. Ingredients:
1/2 lb sliced bacon, cut crosswise in 1/2-inch pieces |
2 bay leaves |
1 teaspoon dried oregano |
2 teaspoons ground cumin |
1 medium yellow onion, finely chopped |
1 jalapeno chile, one seeded ribbed and chopped |
1 (14 ounce) can chopped tomatoes with liquid |
1 (12 ounce) can pinto beans, washed and drained |
1/2 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
Directions:
1. Heat a large skillet over high heat for 2 minutes.
2. Add the bacon and fry until crispy, about 6 minutes, stirring frequently.
3. Transfer the bacon to a paper towel-lined plate to drain, discard all but 1 tablespoon of bacon fat.
4. Add the bay leaves, oregano, cumin, onions, chile, tomatoes and beans to the skillet.
5. Cook the beans on a low flame for about 20 to 30 minutes, stirring occasionally.
6. Serve in hot bowls.
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