Pinto beans with Bacon and Jalopeno
Ingredients: [‘dried pinto beans’, ‘vegetable oil’, ‘bacon’, ‘onions’, ‘garlic cloves’, ‘jalapenos’, ‘kosher salt’, ‘cotija cheese’, ‘fresh cilantro’]
Quantity of Ingredients: [“1 1/2 lbs dried pinto beans, rinsed or 4 cups dried pinto beans”,”1 tablespoon vegetable oil”,”4 slices thick-cut bacon, coarsely chopped “,”1 onions, chopped or 1 1/2 cups onions”,”4 garlic cloves, chopped “,”2 jalapenos, seeded, minced, divided “,” kosher salt”,”1/2 cup Cotija cheese, crumbled or 4 ounces Cotija cheese, for garnish “,” chopped fresh cilantro (for garnish)”]
Number of Servings: 8
Steps: [‘Place beans in a large pot. Add enough water to cover by 4″. Let soak overnight. Drain beans.’, ‘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.’, ‘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.’, ‘Transfer beans to a large bowl. Sprinkle with cheese and cilantro and serve with pickled onions.’]