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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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August 18, 2023
almost chili
this stuff is good! i cut the broth in half, added some beer, and topped with onion and cotija cheese. easy weeknight meal.
November 16, 2023
Great Cooking with What I Had
In the spirit of the book of this came from I had to make some slight modifications to the recipe. Cut the recipe in half, added a tablespoon of tomato paste after the onions had sweated and just added two cups of water with some veggie bouillon paste. I also made this with maple & brown sugar bacon and you would think that wouldn't work but it did. Sweet and savory and smoky.
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