Thursday, March 29, 2012


makes eight servings

1 1/2 lb. dried pinto beans (4 cups), rinsed
1 tablespoon vegetable oil
4 slices thick-cut bacon, coarsely chopped
1 onion, chopped (about 1 1/2 cups)
4 garlic cloves, chopped
2 jalapeños, seeded, minced, divided
Kosher salt
1/2 cup cotija cheese, crumbled (4 oz.; for garnish)
chopped fresh cilantro (for garnish)
pickled onions

Place beans in a large pot. Add enough water to cover by 4". Let soak overnight. Drain beans. Heat 1 Tbsp. oil in same large heavy pot over medium heat. Add bacon to pot and cook until crisp, stirring occasionally. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 Tbsp. drippings from pot. Add onion, garlic, and 1 minced jalapeño and cook, stirring often, until soft, about 10 minutes. Add drained beans to pot. Pour in enough water to cover beans by 2" (about 8 cups). Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally and adding more water by 1/2-cupfuls if dry, until beans are tender, about 2 hours. Stir in remaining jalapeño and reserved bacon. Season to taste with salt.

bacon recipe courtesy of: Bon Appétit Test Kitchen, Bon Appétit, May 2011

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