Ingredients:
- 2 15 oz. cans pinto beans, rinsed and drained
- 1/2 lb. bacon, diced
- 4–5 plum tomatoes
- ½ yellow or white onion, chopped
- 1–3 chipotles in adobo from can, chopped (based on heat preference)
- 2 cloves garlic, minced
- 2 c. chicken stock (or water)
- ½ t. Mexican oregano
- ½ t. salt
- freshly cracked black pepper
Instructions:
- Rinse tomatoes, roast in oven at 400º for approximately 20 minutes. Roughly chop when cooled.
- Cook bacon in large pot over medium-high heat until lightly browned.
- Add onion to bacon, stir to combine. Cook until tender, stirring frequently.
- Reduce heat to medium. Add garlic and cook briefly, 30-60 seconds.
- Add tomatoes to pot. Add beans, chipotles, oregano, salt, pepper, stock. Combine well, simmer until liquid has reduced slightly and beans get saucy (15 min).
- Taste and adjust seasoning if desired.
- Delicious in a rice bowl with avocado and a fried egg, or in tacos and nachos.