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Milk Street Bowtie Pinto Beans with Bacon and Chipotle

Pinto Beans with Bacon and Chipotle

4 to 6 Servings
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Mexican frijoles charros, or “cowboy beans,” often is made by simmering pinto beans and fresh tomatoes with multiple varieties of pork, including sausage, ham, pork rind, and shoulder or foot. In our pantry-centric riff on frijoles charros, we keep things simple—but make them smoky—by using bacon. We add spiciness and even more smoky notes with chipotle chili in adobo sauce. Serve these hearty, stewy beans with warm tortillas.

4 to 6

Servings

6 ounces bacon, chopped
1 medium red onion, ¾ chopped, ¼ finely chopped, reserved separately
3 medium garlic cloves, finely chopped
1 chipotle chili in adobo, chopped, plus 2 teaspoons adobo sauce
2 teaspoons ground cumin
2 teaspoons chili powder
2 15½-ounce cans pinto beans, rinsed and drained
3 cups low-sodium chicken broth
1 14½-ounce can crushed tomatoes
Kosher salt and ground black pepper
Optional garnish: Chopped fresh cilantro OR sliced radishes OR both
Ingredients
  • 6

    ounces bacon, chopped

  • 1

    medium red onion, ¾ chopped, ¼ finely chopped, reserved separately

  • 3

    medium garlic cloves, finely chopped

  • 1

    chipotle chili in adobo, chopped, plus 2 teaspoons adobo sauce

  • 2

    teaspoons ground cumin

  • 2

    teaspoons chili powder

  • 2

    15½-ounce cans pinto beans, rinsed and drained

  • 3

    cups low-sodium chicken broth

  • 1

    14½-ounce can crushed tomatoes

  • Kosher salt and ground black pepper

  • Optional garnish: Chopped fresh cilantro OR sliced radishes OR both

Directions

Pinto Beans with Bacon and Chipotle

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