Bacon-simmered Pinto Beans

Total Time: 11 hrs Cook Time: 11 hrs

Ingredients

• Servings: 8
• 1 1/2 lbs dried pinto beans, rinsed (4 cups)
• 1 tablespoon vegetable oil
• 4 slices thick-cut bacon, coarsely chopped
• 1 onion, chopped (about 1 1/2 cups)
• 4 garlic cloves, chopped
• 2 jalapenos, seeded, minced, divided
• kosher salt
• 1/2 cup cotija cheese, crumbled (4 oz., for garnish)
• chopped fresh cilantro (for garnish)
• pickled onion (optional)

Recipe

• 1 place beans in a large pot. add enough water to cover by 4". let soak overnight. drain beans.
• 2 heat 1 tablespoons oil in same large heavy pot over medium heat. add bacon to pot and cook until crisp, stirring occasionally. using a slotted spoon, transfer bacon to paper towels to drain. pour off all but 2 tablespoons drippings from pot. add onion, garlic, and 1 minced jalapeño and cook, stirring often, until soft, about 10 minutes.
• 3 add drained beans to pot. pour in enough water to cover beans by 2" (about 8 cups). bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally and adding more water by 1/2-cupfuls if dry, until beans are tender, about 2 hours. stir in remaining jalapeño and reserved bacon. season to taste with salt. do ahead can be made 2 days ahead. let cool slightly. chill uncovered until cold, then cover and keep chilled. rewarm before serving, adding additional water as needed if dry.
• 4 transfer beans to a large bowl. sprinkle with cheese and cilantro and serve with pickled onions.