Mexican Beans

 Ingredients 

1 lb dried pinto beans

4 slices real wood smoked bacon

1/2 yellow onion, diced

2 jalapeños, diced (seeds and all)

1 tablespoon minced garlic

1 can fire roasted dice tomatoes

2 teaspoons Chipotle chili powder

(can be replaced with Adkins Texas style chili seasoning)

1 1/2 teaspoons ground cumin

1 1/2 teaspoons brown sugar

1 1/2 teaspoons smoked paprika

Salt and pepper to taste

Instructions 

Soak and cook beans. Once beans are done, drain and reserve liquid. Set aside.

 

In a large pot cut bacon into small pieces and brown, remove and set aside. In the grease from the bacon, add the onion and jalapenos, cook until soft, add 1 cup liquid from beans and 2 chicken bouillon cubes, bring to boil; add the garlic, cumin, brown sugar, smoked paprika, and chili season, salt and pepper to taste. Add the beans, fire roasted tomatoes, and bacon; cook until desired thickness. May add more liquid from beans if desired or needed.