Black Pepper and Bacon Pinto Beans

Name: Black Pepper and Bacon Pinto Beans
Total time: 40 min
Yield: 8 - 10 serving(s)
Ingredients: 4 slices thick-cut black pepper bacon, chopped; 1 medium sweet onion, chopped; 1 large poblano pepper, seeded and chopped; 2 garlic cloves, chopped; 1 1/2 tsp. chili powder; 1 1/2 tsp. dried oregano; 1 1/2 tsp. cumin; Kosher salt; Freshly ground black pepper; 4 (15.5-ounce) cans pinto beans, rinsed; 2 c. chicken stock; 2 tsp. apple cider vinegar

By Marian Cooper CairnsPublished: Nov 2, 2017

1 Rating

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Buff Strickland

Yields:

8 - 10 serving(s)

Total Time:

40 mins

This hearty bean side dish features savory bacon and spicy poblano peppers.

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Ingredients

4 slices thick-cut black pepper bacon, chopped
1 medium sweet onion, chopped
1 large poblano pepper, seeded and chopped
2 garlic cloves, chopped
1 1/2 tsp. chili powder
1 1/2 tsp. dried oregano
1 1/2 tsp. cumin
Kosher salt
Freshly ground black pepper
4 (15.5-ounce) cans pinto beans, rinsed
2 cups chicken stock
2 tsp. apple cider vinegar

Directions

1. Step 1Cook bacon in a 12-inch cast-iron skillet over medium heat until crisp, 8 to 10 minutes. Remove bacon to a paper towel-lined plate with a slotted spoon; reserve 3 tablespoons bacon drippings in skillet.
2. Step 2Add onion, poblano, and garlic to reserved drippings and cook until tender, 5 to 7 minutes. Stir in chili powder, oregano, cumin, and 1 teaspoon pepper and cook until fragrant, 1 minute. Add beans and stock. Season with salt. Bring to a simmer, reduce heat to low, and simmer, stirring occasionally, until reduced and thickened, 15 to 20 minutes. Stir in bacon and vinegar. Season with salt and pepper.

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