Mexican · serves 6 · about 60 minutes
Cowboy beans: pinto beans simmered with bacon, chorizo, tomato, and chile into a smoky, brothy pot that's a meal on its own or the soul of any cookout.
Ingredients
- 2 Iberia Pinto Beans W/S 15 oz
- 4 strips bacon, chopped
- 4 oz Mexican chorizo
- 1/2 white onion, diced
- 2 tomatoes, diced
- 2 jalapeños, sliced
- 3 cloves garlic
- 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz
- 1/2 cup cilantro
Method
- Render the bacon in a pot until crisp, then add the chorizo and brown, breaking it up.
- Add onion, garlic, and jalapeño; cook until soft.
- Stir in the tomatoes and Iberia Sazon and cook until jammy.
- Add the Iberia Pinto Beans with their liquid plus a cup of water. Simmer 20 minutes.
- Mash a few beans against the side to thicken the broth.
- Finish with cilantro and salt to taste.