Mexican-inspired pinto-bean side dish with bacon, peppers, and spices.
- 2 16oz cans pinto beans
- 4 slices bacon
- 2 jalapeno peppers seeded and diced
- 1 small onion diced
- 1 large tomato diced
- 2 teaspoons cilantro fresh, chopped
In a medium saucepan, warm beans and the juice from the can.
In a small frying pan, saute bacon, jalapeno and onion until well browned.
Remove bacon from pan and cool on paper towels; add bacon grease, jalapeno, and onion to beans.
Add tomatoes to beans,
Once bacon is cool enough to touch, break into small pieces and add to beans.
Bring to a boil, then add cilantro.
Simmer over medium heat for 15 minutes.
Calories: 13kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 229IU | Vitamin C: 8mg | Calcium: 5mg | Iron: 1mg