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Pinto Beans with Bacon and Chipotle
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
40 minutes
Ingredients
-
6
ounces bacon, chopped
-
1
medium red onion, ¾ chopped, ¼ finely chopped, reserved separately
Directions
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01In a large pot over medium, cook the bacon, stirring occasionally, until lightly browned and beginning to crisp, 4 to 6 minutes. Add the chopped onion; cook, stirring occasionally, until softened and beginning to brown, 4 to 5 minutes.
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