Spicy Pinto Beans
2 cans organic pinto beans, one drained, the other left in liquid
4 slices thin bacon, chopped into lardons, or 2 slices thick cut bacon, cut into lardons (strips)
1/2 half large white onion, chopped
1 jalapeno, seeds removed and chopped finely
1 large tomato, chopped
1/2 cup water
2 tbs olive oil
cotija cheese for topping (optional)
1. In a large pan over medium high heat, heat the olive oil. Add the onions and bacon and cook until the onion starts to appear translucent. You don't want the bacon to crisp up here - you're going for flavor.
2. Add the beans and their liquid. Stir until combined. Add the jalapeno, tomato and 1/2 cup water. Stir together and lower the heat to a simmer. Cook for 10-15 minutes while the beans absorb some of the liquid. You don't want it all to be absorbed. Remove from heat - add salt and pepper to taste. Top with cotija cheese, if desired.
These also disappeared before the picture could be snapped!