Pinto Beans with Bacon and Jalapeños
Pinto Beans with Bacon and Jalapeños requires about 30 minutes from start to finish. Watching your figure? This gluten free and dairy free recipe has 394 calories, 19g of protein, and 12g of fat per serving. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. It works well as a main course. If you have pinto beans, to 3 jalapeño chile peppers, onion, and a few other ingredients on hand, you can make it. Bacon Pinto Beans, Pinto Beans With Bacon And Scallions, and Cheesy Nachos with Pinto Bean Salsan and Pickled Jalapeños are very similar to this recipe.
Instructions
Heat oil in a medium skillet on high heat.
Put the jalapeños in the pan and stir to coat with the oil.
Let cook, turning occasionally, on all sides, until all sides are nicely browned (about 10-15 minutes, depending on how hot your burner is).
Cut away and discard the stem, core, seeds, and veins. Coarsely chop the remaining jalapeño flesh.
Cook bacon: While the jalapeños are cooking, cook the bacon slices on medium low heat in a large skillet, until crispy.
Remove bacon from the pan to a paper towel-lined plate.
Pour off (do not discard down the drain!) all but 2 tablespoons of bacon fat.
Add the chopped onion to the pan with the bacon fat. Increase the heat to medium high and cook until translucent and lightly browned.
Add the minced garlic and cook a minute more. While the onion is cooking, chop the cooked bacon.
Add the cooked beans, chopped bacon, and the chopped jalapeños to the pan and stir to mix.
Serve with chopped fresh cilantro, and steak and salsa.