Ingredients

6 cups of cooked pinto beans still in its juice. (see above)

4 slices of bacon, chopped into 1-inch pieces

2 cups fresh chopped tomatoes or one 14 oz. canned, diced tomatoes with sauce

3 jalapenos, chopped

2 chipotles in adobo, chopped

1 cup of chopped cilantro

Preparation

  1. Cook bacon in a skillet until crisp.
  2. Add tomatoes, jalapenos, chipotles and cilantro to the skillet, and cook on medium for 10 minutes.
  3. Let tomato-bacon mixture cool, add one cup of bean juice (or water) and then puree.
  4. Stir puree into beans and let simmer together for 20 minutes.
  5. Alternatively, if you prefer a chunkier texture, you could skip the puree step and add the tomato-bacon mixture straight to the bean pot.