Tuesday, May 17, 2011

Cowboy Beans

adapted from Mexican Everyday by Rick Bayless
yield: 6 servings

4 slices of bacon, chopped into small pieces
3 cloves garlic, minced
2 cans drained and rinsed pinto beans
1 cup chicken stock
1 15 oz can diced tomatoes
1 medium jalapeno, minced
1/2 cup cilantro, chopped

In a large saucepan cook bacon over medium heat until starting to brown, about 4 minutes. Add garlic and stir for one minute, then add one cup of tomatoes with their juice. Cook stirring constantly 3-4 minutes. Add beans and chicken stock. Simmer over medium heat for 15 minutes, stirring occasionally.

While beans are cooking stem and seed jalapenos, then mince and add to pot. Once beans have thickened to desired consistency sprinkle in cilantro and serve.

This printable recipe from StartingtoSimmer.blogspot.com