INGREDIENTS
- 4-15.5 oz cans Kroger brand Pinto Beans
- 4 oz thick cut bacon , in slices; chopped (about 4 slices)
- 1-14.5 oz can Kroger brand Fire-Roasted diced tomatoes
- 1 cup finely chopped white onion
- 1-3 jalapeños; seeds and veins removed; minced
- 4-6 garlic cloves; minced/grated
- 1-2 bay leaves
- 1/2 tsp black pepper
- Salt to taste
- 1/2 bunch fresh cilantro; chopped divided equally
INSTRUCTIONS
Place a large, heavy bottom pot on the stove, heat over medium heat.
Chop the bacon, or use kitchen shears to make small pieces and brown in the heated pot for about 3 minutes, just until it begins to render fat and start to cook.
Add the chopped onion, stir well and often with the bacon until the onions begin to cook and deepen in color, about 6 minutes.
Add the garlic and jalapeño, stir constantly so the garlic doesn’t burn, but does brown and everything becomes aromatic, 1-2 minutes.
Add the canned tomatoes with juices and half of the chopped cilantro, scraping the bottom of the pan to get all the stuck on bits up.
Add 3 of the UNDRAINED beans, black pepper, and bay leaves.
Take 4th can of beans and drain. Chop up in a food processor until a nice mush. Add to pot stirring in.
Bring to a high simmer over medium heat, stirring occasionally.
Once bubbling nicely, reduce the heat to low, taste for seasoning, if needed, add salt to taste, a bit at time.
Cover, and keep on warm for 20 minutes, giving all the flavors time to come together.
When ready to serve, garnish with the remaining chopped cilantro.