| |
Mexican | |
| 6 oz sliced uncooked bacon, chopped 8 oz fresh, uncooked Mexican chorizo, casings removed, chopped 1/2 cup white onion, chopped 1 jalape�o pepper (seeded if desired), finely chopped, more or less to taste 1/2 lb roma tomatoes, about 2 to 3 tomatoes, chopped 1 tsp kosher or sea salt, plus more as needed 5 cups cooked pinto beans and their cooking liquid (or substitute with black or Peruvian beans) | |
| Cook the bacon in a large, deep skillet over medium-high heat for 3 to 4 minutes, until it is lightly browned and starting to crisp. Add the chopped chorizo; cook for 4 to 5 minutes, until it starts to brown and crisp. As it cooks, use a wooden spoon or spatula to break it into smaller pieces. Add the chopped onion and jalape�o; mix well and cook for 1 or 2 more minutes, letting them soften a bit. Add the tomatoes and mix well; cook for 3 to 4 minutes, stirring, until the tomatoes soften and appear mushy. Add the cooked beans and their cooking liquid; mix well and reduce the heat to medium. Cook for 8 to 10 minutes, until the beans are moist but not soupy. Add a bit more water if needed. Taste, and add more salt to your taste. Serve hot. | |
Unrated | |
Sort