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Charro Beans

Photo: Romulo Yanes
Prep time 8 mins
Cook time 20 mins
Yield Makes: 12 servings (serving size: 1/2 cup)

Ingredients

  • 1 slice thick-cut bacon
  • 3 cloves garlic, minced
  • 2 small tomatoes, diced
  • 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

Nutrition Information

  • calories 97
  • fat 1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 6 g
  • carbohydrate 17 g
  • fiber 1 g
  • cholesterol 1 mg
  • iron 1 mg
  • sodium 275 mg
  • calcium 57 mg

How to Make It

  1. 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.

  2. 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.