Ingredients
- 6 ounces bacon, roughly chopped
- 1 yellow onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 2 cups chicken stock
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes
- 1 cup water
- 1 green onion, chopped
- 2 tablespoons chopped fresh cilantro, or more to taste
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground dried chipotle pepper
Why You'll Love Making This
Helpful Kitchen Tips
- Brown the bacon or sausage first to build a deep, smoky flavor base.
- Add the beer gradually and adjust seasoning as you go to balance the bitterness.
Step 1
Cook the bacon in a medium pot over medium-high heat. Turn it occasionally so it browns evenly, which should take about 5 to 7 minutes. If there’s too much grease and the bacon starts to boil, spoon some out. Once it’s nicely browned, transfer the bacon to a paper towel-lined plate to drain.
Step 2
Leave the bacon grease in the pot and toss in the chopped onion. Cook it over medium heat until it becomes soft and translucent, around 5 minutes. Then add the chopped jalapeño and sauté for another couple of minutes until it starts to soften.
Step 3
Crumble the bacon back into the pot along with the pinto beans, diced tomatoes, water, green onions, cilantro, salt, garlic powder, and chipotle pepper. Bring everything up to a gentle boil, then lower the heat to medium. Let it simmer, stirring now and then, until everything is heated through and the flavors have blended nicely, about 15 minutes.
