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–+ servings

Fast Pinto Beans

I love pinto beans, add cornbread and you have a meal. Sometimes you need it FAST
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: American, Southwestern
Calories: 298
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 Slices Bacon Thick Cut, cut to 1/4 inch lardons
  • 2 Cans Pinto Beans
  • 1 ea Onion Peeled, Diced
  • 2 ea Jalapenos Washed, seeded, Diced
  • 2 cloves Garlic Peeled Minced
  • 1/2 tsp Cumin Seed Toasted, Ground
  • 1/2 tsp Dried oregano
  • 2 Cup Stock or Water
  • 1 tbsp Vinegar

Method
 

  1. In a medium skillet over medium high heat, fry off ther bacon.
  2. Remove bacon and all but 2 tablepoon of the bacon fat
  3. Add the onion, and jalapenos and sautee untilthe onions arel translucent and soft,
  4. Add the garlic, cumin and oregano, satue until fragent, ~ 1-2 miutes
  5. Add the beans and stock and simmer over low heat until the stock is reduced by half, and the beans are tender / cooked.
  6. Taste, and season
  7. Serve in bowls, top with baccon bits, drizzle with vineger
  8. Side with cornbread

Nutrition

Calories: 298kcalCarbohydrates: 6gProtein: 9gFat: 26gSaturated Fat: 9gTrans Fat: 1gCholesterol: 44mgSodium: 1379mgPotassium: 166mgFiber: 1gSugar: 2gVitamin A: 551IUVitamin C: 2mgCalcium: 23mgIron: 1mg

Notes

Quick, tasty, filling, just the perfect meal for a busy day.
One can make this vegetarian by omitting the bacon and using neutral oil and using vegetable stock.
Canned or pickled peppers can be used, as well as pre-ground spices.
For a more creamy texture, one can mash 1/2 cup of beans and then stir back into the skillet

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