Ingredients

The following ingredients have 7 Servings
  • 4 oz thick cut bacon (chopped)
  • 1 cup white onion (finely chopped)
  • 1 tbsp garlic cloves (minced/grated; 4-8 cloves depending on plumpness)
  • 1 jalapeños (seeds and veins removed; minced. Use up to 5)
  • 14½ oz fire-Roasted diced tomatoes (UNDRAINED; I used Kroger brand)
  • ½ cup fresh cilantro (chopped; divided equally)
  • 46½ oz pinto beans (Three-15.5 oz cans UNDRAINED; I used Kroger brand)
  • 2 bay leaves
  • ½ tsp black pepper (+/-, to taste)
  • ⅛ tsp salt (+/-, to taste)

Instruction

  • Place a large, heavy bottom pot on the stove, heat over medium heat.
  • Chop the bacon, or use kitchen shears to make small pieces and brown in the heated pot for about 3 minutes, just until it begins to render fat and start to cook.
  • Add the chopped onion, stir well and often with the bacon until the onions begin to cook and deepen in color, about 6 minutes.
  • Add the garlic and jalapeño, stir constantly so the garlic doesn't burn, but does brown and everything becomes aromatic, 1-2 minutes.
  • Add the canned tomatoes with juices and half of the chopped cilantro, scraping the bottom of the pan to get all the stuck on bits up.
  • Add the UNDRAINED beans, black pepper, and bay leaves.
  • Bring to a high simmer over medium heat, stirring occasionally.
  • Once bubbling nicely, reduce the heat to low, taste for seasoning, if needed, add salt to taste, a bit at time.
  • Cover, and keep on warm for 20 minutes, giving all the flavors time to come together.
  • When ready to serve, garnish with the remaining chopped cilantro.