Ingredients
Scale
- 2 cups dried pinto beans
- 6 cups water for soaking
- 6 cups chicken broth
- 6 slices bacon, chopped
- 1 small white onion, diced
- 3 garlic cloves, minced
- 1 cup diced tomatoes
- 1 jalapeño pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 tablespoon lime juice
- ¼ cup chopped cilantro
Instructions
- Soak the pinto beans overnight in water, then drain and rinse them.
- Cook the chopped bacon in a Dutch oven over medium heat until it becomes lightly crisp.
- Add the diced onion and cook until it softens, about four minutes.
- Stir in the minced garlic and chopped jalapeño, cooking for one more minute.
- Add the diced tomatoes and spices, cooking for an additional two minutes.
- Introduce the soaked beans and chicken broth to the pot, bringing everything to a gentle boil.
- Reduce the heat and let it simmer, partially covered, for about ninety minutes until the beans are tender. Stir occasionally and add water if the liquid drops too low.
- Finally, stir in the lime juice and chopped cilantro, letting it rest for five minutes before serving.
Notes
Best served hot, can be enjoyed plain or with tortillas or rice. Store leftovers in an airtight container for up to three days in the refrigerator or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 20mg