Ranchero Beans

Submitted by skfritz525

"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."

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 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) can chopped tomatoes with liquid
• 1 (12 ounce) can pinto beans, washed and drained
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon fresh ground black pepper

directions

1. Heat a large skillet over high heat for 2 minutes.
2. Add the bacon and fry until crispy, about 6 minutes, stirring frequently.
3. Transfer the bacon to a paper towel-lined plate to drain, discard all but 1 tablespoon of bacon fat.
4. Add the bay leaves, oregano, cumin, onions, chile, tomatoes and beans to the skillet.
5. Cook the beans on a low flame for about 20 to 30 minutes, stirring occasionally.
6. Serve in hot bowls.