Ingredients
Scale
- 1 lb dried pinto beans
- 4 cups chicken stock
- 1 bottle light beef broth
- 6 slices turkey bacon
- 1 medium onion, chopped
- 2 jalapeño peppers, seeded and finely chopped
- 3 cloves garlic, minced
- ½ cup fresh cilantro, chopped
- 2 tomatoes, roughly chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Soak the pinto beans overnight and drain before cooking.
- In a large pot, combine soaked beans, chicken stock, beef broth, and water. Simmer on low heat for about 1½ hours.
- In a skillet over medium-high heat, cook the turkey bacon until crispy; set aside on paper towels.
- Sauté chopped onion, jalapeños, and minced garlic in the remaining bacon grease until soft.
- Add the cooked turkey bacon and sautéed vegetables to the pot with the beans along with fresh cilantro, tomatoes, cumin, oregano, salt, and black pepper. Simmer for another 1½ hours until beans are tender.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Simmering
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 15mg