Pinto Beans with Bacon and Chipotle

Ingredients

6 ounces bacon, chopped

1 medium red onion, ¾ chopped, ¼ finely chopped, reserved separately

3 medium garlic cloves, finely chopped

1 chipotle chili in adobo, chopped, plus 2 teaspoons adobo sauce

2 teaspoons ground cumin

2 teaspoons chili powder

Two 15½-ounce cans pinto beans, rinsed and drained

3 cups low-sodium chicken broth

14½-ounce can crushed tomatoes

Kosher salt and ground black pepper

Directions

In a large pot over medium, cook the bacon, stirring occasionally, until lightly browned and beginning to crisp, 4 to 6 minutes. Add the chopped onion; cook, stirring occasionally, until softened and beginning to brown, 4 to 5 minutes.

Add the garlic, chipotle and adobo sauce, cumin and chili powder; cook, stirring, until fragrant, 1 to 2 minutes. Add the beans, broth and tomatoes. Bring to a simmer scraping up any browned bits, then reduce to medium-low and cook, stirring occasionally, until the mixture is slightly thickened, about 20 minutes.

Off heat, taste and season with salt and pepper. Serve sprinkled with the finely chopped onion.

Notes

Optional garnish: Chopped fresh cilantro OR sliced radishes OR both

Mexican frijoles charros, or “cowboy beans,” often is made by simmering pinto beans and fresh tomatoes with multiple varieties of pork, including sausage, ham, pork rind, and shoulder or foot. We keep things simple—but make them smoky—by using bacon. We add spiciness and even more smoky notes with chipotle chili in adobo sauce. Serve these hearty, stewy beans with warm tortillas.