- 1 lb. dried pinto beans (or canned)
- 12 ounces diced bacon
- 1 medium white or yellow onion, diced (about 8 ounces)
- 2 serrano chilies or 1 jalapeño, minced (remove seeds and ribs if you prefer less heat)
- 3 medium cloves garlic, minced
- 2 (14-ounce) cans diced fire-roasted tomatoes
- 6 cups homemade, or store bought chicken stock
- 2 bay leaves
- Large handful chopped fresh cilantro leaves with stems
- Salt and pepper as desired for taste.
Rinse beans.
Saute bacon in large pot until fat is rendered and bacon begins to brown around the edges, approximately 5 minutes. Add onion, chilis and garlic, and cook until soft and fragrant.
Add fire-roasted tomatoes, 6 cups stock and beans.
Bring to a simmer, and cook in covered pot until beans are cooked completely and the liquid has begun to turn into a creamy broth.
Discard the bay leaf and stir in cilantro. Add salt and pepper, to taste.
Serve alongside Pulled Pork Tacos, or add them directly to tacos.
