25 minutes
A hearty and comforting dish that combines the smoky richness of bacon with the tangy depth of fire-roasted tomatoes and the earthy heartiness of pinto beans.
Bacon, cut into small pieces
slices
Garlic Clove, finely chopped or crushed
each
Diced Tomatoes, from a can, with juice
0 oz
Pinto Beans, cooked, with their liquid
cups
Pickled Jalapeños, sliced
each
Cilantro, chopped
to garnish
to taste
1. Cook Bacon
Cook four thick slices of bacon cut into small pieces in a 4-quart saucepan over medium heat until crispy, about 4 minutes.
2. Add Garlic
Add two finely chopped or crushed garlic cloves to the pan with the bacon, cooking for about 1 minute.
3. Incorporate Tomatoes
Stir in half of a 15-ounce can of diced tomatoes with their juice and cook for 3-4 minutes until the tomatoes soften.
4. Simmer Beans
Pour in 3 1/2 cups of home-cooked pinto beans with their liquid, lower the heat to medium-low, and let the mixture simmer for about 15 minutes.
5. Add Jalapeños and Season
Stir in sliced pickled jalapeños and add salt to taste.
6. Garnish and Serve
Serve the beans in bowls, garnished with a sprinkle of chopped cilantro.
Choose thick-cut, high-quality bacon for a rich, smoky base. Cooking it slowly will render out more fat, allowing the beans to absorb more flavor without becoming greasy. Crisp it well, as this will add both texture and depth of flavor.
Toast spices like chili powder, cumin, or smoked paprika in the bacon fat before adding liquids to deepen their flavors.
Fresh aromatics like onion and garlic make a noticeable difference. Sauté them until they’re golden and fragrant, which helps release their natural sweetness and adds complexity.
Balance acidity and sweetness with a splash of apple cider vinegar or fresh lime juice to brighten the beans and counteract sweetness from brown sugar or molasses.
Additions like Worcestershire sauce or a splash of soy sauce for an umami boost adds savory depth.
Comments (0)