3 15-oz. cans no-salt-added pinto beans, drained and rinsed
2 cups unsalted vegetable broth
1/2 teaspoon coarse salt
1 1/2 teaspoons coarsely ground black pepper
3 cups chopped fresh cilantro leaves, stems and roots
How to Make It
In a large saucepot, cook bacon over medium heat until crisp. Drain on paper towels and crumble. Add garlic to same pot, reduce heat to medium-low and cook, stirring, until golden, 2 to 3 minutes.
Stir in crumbled bacon, tomatoes, beans, broth, salt, pepper and half of cilantro. Cover and bring to a boil. Uncover slightly, reduce heat to maintain a simmer and cook for 15 minutes. Stir in remaining cilantro.
We made this for our Cinco de Mayo dinner with friends and everyone loved it! The cilantro and tomato add freshness to the bacon-y goodness of the pintos. These are not spicy, so they are a good compliment to other dishes in a Mexican themed meal. I do think 3 cups of cilantro would be too much - I used about one cup and the flavor came through beautifully. I simmered mine harder than suggested and let some of the liquid cook down as I was finishing the rest of the meal, then mashed them slightly at the end. We will make these again! Restaurant quality with no fuss!
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