Recipe courtesy of Ingrid Hoffmann

Ranchero Beans

Name: Ranchero Beans
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
Ingredients: 1/2 pound sliced bacon, cut crosswise in 1/2-inch pieces; 2 bay leaves; 1 teaspoon dried oregano; 2 teaspoons ground cumin; 1 medium yellow onion, finely chopped; 1 jalapeno chile one seeded, ribbed and chopped; 1 (14-ounce) can chopped tomatoes with liquid; 1 (12-ounce) can pinto beans, washed and drained; 1/2 teaspoon salt; 1/8 teaspoon fresh ground black pepper

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Level: Easy
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 to 6 servings

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Ingredients

1/2 pound sliced bacon, cut crosswise in 1/2-inch pieces

2 bay leaves

1 teaspoon dried oregano

2 teaspoons ground cumin

1 medium yellow onion, finely chopped

1 jalapeno chile one seeded, ribbed and chopped

1 (14-ounce) can chopped tomatoes with liquid

1 (12-ounce) can pinto beans, washed and drained

1/2 teaspoon salt

1/8 teaspoon fresh ground black pepper

Directions

Heat a large skillet over high heat for 2 minutes. Add the bacon and fry until crispy, about 6 minutes, stirring frequently. Transfer the bacon to a paper towel-lined plate to drain, discard all but 1 tablespoon of bacon fat. Add the bay leaves, oregano, cumin, onions, chile, tomatoes and beans to the skillet. Cook the beans on a low flame for about 20 to 30 minutes, stirring occasionally.

Serve hot in bowls.