Source: Simply Recipes
Yield: 6 servings
- Olive oil: 1 Tablespoons
- Whole jalapeÃ±o chile peppers: 3 Each
- Thick-cut slices of bacon: 3 Each
- Chopped onion: 2 Cups
- Medium clove of garlic, minced: 2 Each
- 15-ounce cans Pinto beans, rinsed and drained: 2 Each
- Salt: 1 Pinches
- Chopped fresh cilantro, loosely packed: 1/2 Cups
Heat oil in a medium skillet on high heat. Put the jalapeÃ±os in the pan and stir to coat with the oil. Let cook, turning occasionally, on all sides, until all sides are nicely browned, about 10-15 minutes. Remove from pan. Cut away and discard the stem, core, seeds, and veins. Coarsely chop the remaining jalapeÃ±o flesh.
While the jalapeÃ±os are cooking, cook the bacon slices on medium low heat in a large skillet, until crispy. Remove bacon from the pan to a paper towel-lined plate. Pour off (do not discard down the drain!) all but 2 tablespoons of bacon fat.
Add the chopped onion to the pan with the bacon fat. Increase the heat to medium high and cook until translucent and lightly browned. Add the minced garlic and cook a minute more. While the onion is cooking, chop the cooked bacon.
Add the cooked beans, chopped bacon, and the chopped jalapeÃ±os to the pan and stir to mix. Sprinkle with salt. Serve with chopped fresh cilantro, and steak and salsa.