3canspinto beans15 ounce cans each (45 ounces total) drained
Instructions
Cook the bacon in a large skillet over medium heat until fully cooked.
Add onion, jalapeno, and spices. Continue cooking for about 5 minutes or until the onion is soft and tender.
Add water and pinto beans.
Allow the beans to cook for 20 minutes or medium heat.
Serve and enjoy!
Notes
Store your leftover beans in the fridge for up to 6 days. I do not recommend freezing and then reheating these beans. You can reheat your leftovers on the stovetop or in the microwave. They may be a little bit drier when reheated.
These beans are great served as a side or used on classic dishes like tacos.
I prefer to leave the jalapeno seeds with the chopped veggie to add a little more heat, but you are welcome to scrape the seeds out before chopping your jalapeno.
I found it easiest to use a food chopper on the jalapeno rather than finely chop them with a knife.
Your beans may seem a little soupy when the recipe is initially finished, but they will thicken as the beans sit. It is important not to overcook the beans in order to prevent them from being to dry or thick.