© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Adapted from Homesick Texan
3 cups cooked pinto beans
2 slices bacon, chopped
8 ounces diced tomatoes, canned or fresh
2 jalapeños, stems removed and chopped
1 chipotle in adobo, chopped
½ cup cilantro, chopped
cooked white rice
Toss the bacon in a skillet set over medium heat. Cook until the bacon is crisp. Then dump in the tomatoes, jalapeños, chipotles, and cilantro to the skillet. Cook for about 10 minutes, stirring occasionally. Turn off the heat and let the skillet cool for a minute. Then add to a food processor or blender and purée. Add the beans to a saucepan set over medium heat. Bring to a simmer and then pour in the tomato mixture. Cook for 20 minutes.
Serve beans with white rice. Season with salt and pepper to taste.