Cowboy Beans

Inspired by Rick Bayless’s Mexican Everyday, these beans are my take on a beloved Mexican restaurant side. These beans were for the older boys first dinner home from school for the summer. Along with Chipotle Skirt Steak Tacos, Mexican rice and Creamy Guacamole Sauce, big servings of Mexican comfort food were devoured at dinner. Smoky, a bit spicy, Cowboy Beans are sure to become a favorite with your family.


Cowboy Beans
Author: 
Serves: 4-6
 
Use this classic Mexican bean side to inspire all sorts of flavor combinations. You could add pickled jalapenos, roasted red peppers, or change things up and make a black bean version. Fresh cilantro would be delicious in either a pinto or black bean version. Happy cooking!
Ingredients
  • 4 slices of Bacon, cut into 1 inch pieces (preferably thick-sliced)
  • 2 tsp Minced garlic
  • 1 (15 oz can) Tomatoes, fire-roasted, drained (use regular tomatoes for less kick)
  • 2 (15 oz cans) Pinto beans (do not drain or rinse)
  • Salt to taste (I love salt and did not find this dish to need any additional salt)
Instructions
  1. Heat a large saucepan over medium heat, add the bacon and cook until bacon is crisp, about 10 minutes.
  2. Remove bacon to a paper towel lined plate.
  3. Add the garlic and sauteed for 1-2 minutes, until lightly browned.
  4. Add tomatoes and beans with their liquid and stir to combine.
  5. Simmer over low heat, allowing the flavors to meld, for 15-20 minutes.
  6. Remove from heat and stir in the bacon.
  7. Beans can be made up to 2 days ahead of time. Reheat in the microwave or over low-heat on the stovetop.

 

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