Ingredients
Scale
- 1 lb dried pinto beans
- 4 cups chicken stock
- 1 bottle beef broth
- 1 lb turkey bacon
- 1 medium onion
- 2 jalapeño peppers
- 3 cloves garlic
- Fresh cilantro
- Tomatoes
- Ground cumin
- Dried oregano
- Salt
- Black pepper
Instructions
- Soak the pinto beans overnight in water.
- Drain the beans and combine them with chicken stock, beef broth, and salt beef or chicken bones in a large pot. Simmer on low heat for about 1½ hours.
- In a skillet, cook turkey bacon until crisp, then set aside.
- Sauté chopped onion, jalapeños, and garlic in the remaining grease until soft.
- Add the sautéed mixture and cooked turkey bacon to the pot with beans. Stir in cilantro, tomatoes, cumin, oregano, salt, and pepper; continue simmering for another 1½ hours until tender.
- Adjust consistency by adding water if needed.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Simmering
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 30mg