This weekend we grilled tri-tip and I made these homemade Mexican-style Beans with Bacon and Jalapeno, and they were so delicious. (Sidenote: Have you had a tri-tip roast before? I’ve heard it’s a regional cut of meat.) These beans are smoky with just a hint of jalapeno spice, and so flavorful! I just had to share the recipe. They are a perfect side dish, and just might be my new go-to potluck recipe. Perfect with a side of mexican rice!
- 2 1/2 cups of dried pinto beans
- 1 tablespoon of Better Than Bullion chicken base or 2 chicken bullion cubes
- 8 strips of bacon
- 1 medium yellow onion diced
- 2 jalapeno peppers diced with seeds removed
- Salt and pepper
- Cilantro - optional
- Start by cooking diced bacon in a skillet. Set cooked bacon pieces aside and reserve bacon drippings in pan.
- Wash dried beans very well in a colander, transfer to large pot and add 10 cups of water, Better Than Bullion, and two tablespoon of bacon drippings.
- Bring all ingredients to a boil, then reduce to a simmer and cover with lid. Let beans simmer 1 1/2 - 2 hours or until tender. Stir occasionally while cooking and add more water if level gets lower than 1/2 an inch above the beans.
- Once beans are almost done, saute diced onions and jalapenos in remaining bacon drippings in original skillet until softened.
- Add onions and jalapenos to beans and continue simmering for about 20 minutes.
- Season beans with salt and pepper to taste. If using, stir in fresh chopped cilantro to taste. Serve with additional cilantro on top and chopped bacon.
5 Easy Dinner Ideas for Busy Weeknights
My five FAVORITE recipes for busy families!
- Quick to make
- Light on your budget
- Easy to clean-up
- and...most important...absolutely DELICIOUS