One-Pot Texas Borracho Beans
Description
Stovetop borracho beans with bacon, tomatoes, and jalapeno are easy to make as a side dish for any BBQ or Mexican potluck.
Ingredients
•
6 ounces bacon, roughly chopped
•
1 yellow onion, chopped
•
1 jalapeno pepper, seeded and chopped
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2 cups chicken stock
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1 (15 ounce) can pinto beans, rinsed and drained
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1 (14 1/2 ounce) can diced tomatoes
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1 cup water
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1 green onion, chopped
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2 tablespoons chopped fresh cilantro, or more to taste
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1/2 teaspoon salt
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1/2 teaspoon garlic powder
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1/4 teaspoon ground dried chipotle pepper
Directions
1
Place bacon in a 2-quart pot. Cook over medium-high heat, turning occasionally, until evenly browned, 5 to 7 minutes. Remove some bacon grease, as needed, to keep from boiling the bacon. Drain bacon slices on paper towels.
2
Add onion to the pot; saute in the remaining bacon grease until translucent, about 5 minutes. Add chopped jalapeno; saute until starting to soften, about 2 minutes.
3
Add the bacon, pinto beans, tomatoes, water, green onion, cilantro, salt, garlic powder, and chipotle to the onion mixture. Bring to a slow boil; reduce heat to medium. Cook, stirring occasionally, until mixture is hot and flavors meld, about 15 minutes.