Prep 10 mins
Cook 30 mins
These are great on a cold night for dinner. While this recipe is for being doen on the stove top, I've often done it in the crockpot. I just don't saute everything, but throw it all into the crock, including the already fried bacon. Aso, when I use the crockpot, I'll often substitute out the can of beans for a multi-bean pack that I'll soak overnight (start them out in hot water) before I cook them in the crockpot. This was adapted from a recipe by Ingrid Hoffman on Food Network's Simply Delicioso.
- 1⁄2 lb sliced bacon, cut crosswise in 1/2-inch pieces
- 2 bay leaves
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- 1 medium yellow onion, finely chopped
- 1 jalapeno chile, one seeded ribbed and chopped
- 1 (14 ounce) canchopped tomatoes with liquid
- 1 (12 ounce) can pinto beans, washed and drained
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- Heat a large skillet over high heat for 2 minutes.
- Add the bacon and fry until crispy, about 6 minutes, stirring frequently.
- Transfer the bacon to a paper towel-lined plate to drain, discard all but 1 tablespoon of bacon fat.
- Add the bay leaves, oregano, cumin, onions, chile, tomatoes and beans to the skillet.
- Cook the beans on a low flame for about 20 to 30 minutes, stirring occasionally.
- Serve in hot bowls.