- 6 ounces bacon, roughly chopped
- 1 yellow onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 2 cups chicken stock
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes
- 1 cup water
- 1 green onion, chopped
- 2 tablespoons chopped fresh cilantro, or more to taste
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground dried chipotle pepper
- 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.
- 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.
- 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.
09/21/2019
recipepes.com
one-pot texas borracho beans, recipe
PT15M
PT1H
5
455 calories
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