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