One-Pot Texas Borracho Beans

Name: One-Pot Texas Borracho Beans
Total time: 50
Yield: 6
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; 1 green onion, chopped; 2 tablespoons chopped fresh cilantro, or more to taste; ½ teaspoon salt; ½ teaspoon garlic powder; ¼ teaspoon ground dried chipotle pepper

Recipe by Lori from allrecipes.com

Dinner,Side Dish 50 Mins.

Ingredients

6 servings

•

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

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1 cup water
•

1 green onion, chopped
•

2 tablespoons chopped fresh cilantro, or more to taste
•

½ teaspoon salt
•

½ teaspoon garlic powder
•

¼ teaspoon ground dried chipotle pepper

Instructions

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.