Texas Borracho Beans in a Single Pot

Ingredients

• 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
• 2 tablespoons chopped fresh cilantro, or more to taste
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ¼ teaspoon ground dried chipotle pepper

Step 1

Cook the bacon in a medium pot over medium-high heat. Turn it occasionally so it browns evenly, which should take about 5 to 7 minutes. If there’s too much grease and the bacon starts to boil, spoon some out. Once it’s nicely browned, transfer the bacon to a paper towel-lined plate to drain.

Step 2

Leave the bacon grease in the pot and toss in the chopped onion. Cook it over medium heat until it becomes soft and translucent, around 5 minutes. Then add the chopped jalapeño and sauté for another couple of minutes until it starts to soften.

Step 3

Crumble the bacon back into the pot along with the pinto beans, diced tomatoes, water, green onions, cilantro, salt, garlic powder, and chipotle pepper. Bring everything up to a gentle boil, then lower the heat to medium. Let it simmer, stirring now and then, until everything is heated through and the flavors have blended nicely, about 15 minutes.