Mexican Beans
Ingredients
1 lb dried pinto beans4 slices real wood smoked bacon
1/2 yellow onion, diced
2 jalapeños, diced (seeds and all)
1 tablespoon minced garlic
1 can fire roasted dice tomatoes
2 teaspoons Chipotle chili powder
(can be replaced with Adkins Texas style chili seasoning)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons brown sugar
1 1/2 teaspoons smoked paprika
Salt and pepper to taste
Instructions
Soak and cook beans. Once beans are done, drain and reserve liquid. Set aside.In a large pot cut bacon into small pieces and brown, remove and set aside. In the grease from the bacon, add the onion and jalapenos, cook until soft, add 1 cup liquid from beans and 2 chicken bouillon cubes, bring to boil; add the garlic, cumin, brown sugar, smoked paprika, and chili season, salt and pepper to taste. Add the beans, fire roasted tomatoes, and bacon; cook until desired thickness. May add more liquid from beans if desired or needed.