Recipe Index

Ingredients

• 8 slices thick-cut bacon, diced
• 1 yellow onion, minced
• 2 jalapenos, seeded and diced
• 3 cloves garlic, minced
• 1 cup cubed ham
• 2 cans (15 ounces each) pinto beans, drained but not rinsed
• 1 can (15 ounces) Mexican-style diced tomatoes
• 1 cup chicken broth
• 2 teaspoons ground cumin
• 2 tablespoons brown sugar
• 1 teaspoon dried oregano
• 2 teaspoons paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Chopped cilantro and lime wedges, to garnish

Method

1. Cook the bacon in a large pot over medium heat for 6 to 8 minutes until crisp. Remove with a slotted spoon, leaving the fat in the pot.
2. Cook the onion and jalapenos in the bacon fat for 4 to 5 minutes until soft, then add the garlic and ham and cook for 1 minute.
3. Add the beans, tomatoes with their juices, chicken broth, cumin, brown sugar, oregano, paprika, salt, and pepper and stir well.
4. Bring to a boil, reduce to a simmer, and cook uncovered for 12 to 15 minutes, stirring occasionally, until slightly thickened and brothy.
5. Stir the bacon back in, taste and adjust the seasoning, and serve hot garnished with cilantro and lime wedges.

Prep: 20 min · Cook: 15 min · Total: 35 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data