Cowboy Beans

Name: Cowboy Beans
Ingredients: 4 slices (4 ounces) thick-cut bacon, cut crosswise into ½-inch pieces; 1 medium white onion, cut into ½-inch pieces; 2 garlic cloves, peeled and finely chopped; 2 jalapenos, seeded if you wish and cut into ¼-inch pieces; 1 15-ounce can diced tomatoes in juice (preferably fire-roasted), undrained; 1 pound (about 2 1/2 cups) dried pinto beans, picked over for any small stones or debris; Salt; 1 cup loosely packed, roughly chopped cilantro

www.rickbayless.com

These homey beans from Northern Mexico are about as satisfying as food gets–creamy-tender pintos buoyed by smoky bacon, slow-cooked onion and cilantro.

View full recipe on www.rickbayless.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rickbayless.com.

Share this recipe:

Cooking tools:

Pressure cooker
Blender
Food processor
Slow cooker
Dutch oven
Stove
Pot
Skillet
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Wooden spoon
Ladle
Mixing bowl

Ingredients

4 slices (4 ounces) thick-cut bacon, cut crosswise into ½-inch pieces
1 medium white onion, cut into ½-inch pieces
2 garlic cloves, peeled and finely chopped
2 jalapenos, seeded if you wish and cut into ¼-inch pieces
1 15-ounce can diced tomatoes in juice (preferably fire-roasted), undrained
1 pound (about 2 1/2 cups) dried pinto beans, picked over for any small stones or debris
Salt
1 cup loosely packed, roughly chopped cilantro