Ingredients
Scale
- 1 lb dried pinto beans
- 4 cups chicken stock
- 1 bottle beef broth (preferably Mexican)
- 1 medium onion, chopped
- 2 jalapeño peppers, seeded and finely chopped
- 3 cloves garlic, minced
- 1 lb chicken bone (instead of salt beef)
- 6 slices turkey bacon, roughly chopped
- Fresh cilantro, chopped tomatoes, cumin, oregano, salt, and black pepper
Instructions
- Soak the pinto beans overnight in plenty of water. Drain before cooking.
- In a large pot, combine soaked beans with chicken stock, beef broth, water, and chicken bone. Simmer on low heat for 1½ hours.
- In a skillet over medium-high heat, cook turkey bacon until crisp; set aside.
- In the same skillet, sauté onion, jalapeños, and garlic until soft (about 3–4 minutes).
- Add sautéed vegetables and turkey bacon to the pot with beans. Stir in fresh cilantro, tomatoes, cumin, oregano, black pepper, and salt to taste.
- Continue simmering for another 1½ hours until beans are tender; add more water if necessary to maintain a soupy consistency.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 850mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 14g
- Protein: 20g
- Cholesterol: 30mg