Categories: vegetables- beans

Ingredients

• 6 slices bacon, chopped
• 8 oz. fresh, raw Mexican chorizo, casings removed
• 1 medium white onion, finely chopped
• 1 jalapeno pepper, seeded, finely chopped
• 1 (14 oz.) can chopped tomatoes or 1/2 lb. fresh Roma tomatoes, chopped
• 3 (15 oz.) cans pinto beans drained, rinsed or about 5 cups cooked pinto beans and their cooking liquid
• Chopped fresh cilantro and warm tortillas, for serving

Directions

1. Cook the bacon in a large skillet over medium-high heat, until it is starting to crisp, 3 to 4 minutes. Add the chorizo; cook, breaking up the sausage into smaller pieces, until it starts to brown and crisp, 4 to 5 minutes. Add the onion and jalapeno, mix well. Cook 2 minutes. Stir in the tomatoes; cook, stirring, until the tomatoes begin to break down and the ingredients come together, 3 to 4 minutes.
2. Add the beans; mix well and educe the heat to medium. Cook, covered, until the beans are moist but not soupy, 8 to 10 minutes. Serve with cilantro and warmed tortillas.

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