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- 1/2 pound bacon, chopped
- 1 white onion, chopped
- 1 poblano chile, stemmed, seeded, and diced
- 4 garlic cloves, minced
- 1 (12-ounce) Mexican beer (I used Negra Modelo
- 4 (15-ounce) cans pinto beans, rinsed and drained
- 1 tablespoon Mexican Oregano
- 2 teaspoons red chile powder
- Kosher salt
- 1 1/2 teaspoons cumin
- 1 lime, juiced
- Fresh cilantro, chopped
- Queso fresco cheese, crumbled
- Cook bacon in a large saute pan over medium-high heat until crispy, stirring occasionally. Remove bacon with a slotted spoon and transfer to a separate plate. Set aside.
- Reserve 1 tablespoon of bacon grease in the saute pan and add the onion and poblano. Saute for 5 minutes or until the onion is soft and translucent. Add the garlic, and saute for an additional 1-2 minutes. Add the beer, beans, oregano, chili powder, salt and cumin, and stir to combine. Continue cooking until the beans reach a simmer. Then reduce heat to medium-low, and continue simmering uncovered for about 20 minutes.
- Remove from the heat and stir in the bacon and lime juice.
- Serve the beans topped with cooked bacon, chopped cilantro and queso fresco cheese.
Yield: 8 servings
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 25 mins.
Total time: 35 mins.
Tags: pinto beans, poblano chile, beer, Mexican
Nutritional information via Calorie Count
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