Ranchero Beans (Ingrid Hoffmann) |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Ingredients:
1/2 pound 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. Add the bacon and fry until crispy, about 6 minutes, stirring frequently. Transfer the bacon to a paper towel-lined plate to drain, discard all but 1 tablespoon of bacon fat. Add the bay leaves, oregano, cumin, onions, chile, tomatoes and beans to the skillet. Cook the beans on a low flame for about 20 to 30 minutes, stirring occasionally.
2. Serve hot in bowls.
|
|