Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Smoky, brothy pinto beans simmered with bacon, tomato, chilli and coriander. Cowboy-style comfort from northern Mexico.
Side dish. Good with grilled steak, roast chicken or pork chops. Find a main
Equipment: Large saucepan
Measures and names
Ingredients
- 4 rashers smoked streaky bacon, chopped
- ½ onion, chopped
- 2 garlic cloves, crushed
- 1 jalapeño, chopped
- ½ tsp ground cumin
- ½ tsp dried oregano
- 2 tomatoes, chopped
- 2 x 400 g tins pinto beans, drained and rinsed
- 300 ml chicken stock
- 1 small handful coriander (cilantro), chopped
- Salt and black pepper
Method
- Fry the bacon in a large saucepan over a medium heat for 5 minutes until crisp and the fat has run.
- Add the onion and cook for 5 minutes, then add the garlic, jalapeño, cumin and oregano and cook for 1 minute.
- Add the tomatoes and cook for 3 minutes, then add the beans and stock. Simmer for 15 minutes until slightly thickened but still brothy.
- Season, stir in the coriander and serve in small bowls.
Swaps and tips
Check the stock is gluten-free. Keeps in the fridge for 3 days or freezes well; serve a modest ladleful per person.
Easy variations
- Add 50 g diced chorizo with the bacon
- Use black beans instead of pinto
- Add a pinch of smoked paprika
- Leave out the bacon and use vegetable stock for a vegetarian version
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 10 g | 16 g | 7 g | 7 g | 170 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
