Savory Pinto beans with Apple Smoked Bacon

15 minutes Prep Time
1 hour Cook Time
8 Servings

A Tex-Mex favorite! These cowboy beans are simple to make and we shortcut the cooking time by using canned beans. Beans are simmered and seasoned with onion, garlic, tomatoes, smoky bacon and jalapeno for just a bit of heat. These Mexican beans are the perfect side dish for your taco night or anytime!

Ingredients

  • 8 slices apple smoked bacon, thick cut, chopped
  • 1 large yellow onion, diced
  • 5 garlic cloves, minced
  • 1 (4 ounce) can fire roasted green chilies
  • 1 jalapeno pepper, seeds removed, diced
  • 2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 2 tablespoon chili powder
  • 1 (28 ounce) can Tuttorosso® Diced Tomatoes, or 2 (14.5 ounce cans)
  • 2 (15 ounce) cans pinto beans, drained and rinsed
  • 2 cups chicken broth
  • salt and freshly ground black pepper
  • 1 cup fresh cilantro, roughly chopped
  • 1 small red onion, diced
  • 1 jalapeno pepper, thinly sliced

Instructions

Step one

Heat a large pot or Dutch oven over medium heat. Add the chopped bacon and cook for 10 minutes, until browned and crispy. Add onion and garlic and cook another 10 minutes.

Step two

Add to the pot the green chilies, jalapeno, cumin, coriander, chili powder, tomatoes, pinto beans, chicken broth, salt and pepper. Simmer beans for 40 minutes, stirring occasionally.

Step three

Serve beans with cilantro, onion and sliced jalapeno for garnish. Leftovers will keep 3 to 4 days in the refrigerator (and get even better when reheated).

Step four

This can also be made in an electric pressure cooker. Cook the bacon, onion and garlic using the Saute feature, then after adding the remaining ingredients, set the pressure cooker to High Pressure and set time for 10 minutes. Let the pressure come down naturally (about 15 minutes) and quick release any remaining pressure.

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