Frijoles Charros Rapidos (Quick Cowboy Beans)

• slices bacon↗4

  cut into small pieces

• garlic cloves↗2

  peeled and finely chopped (or crushed through a garlic press)

• (7 1/2 ounce) can diced tomatoes with juice↗0.5
• home cooked pinto beans2 cups

  with enough cooking liquid to cover (Recipe #222108) or (15 ounce) cans pinto beans

• canned pickled jalapeno pepper↗1 -2
• salt↗

  to taste

• chopped cilantro1⁄2 cup

Step-by-step instructions

1. 1

   In a large (4 quart) saucepan, cook the bacon over medium heat, stirring frequently until crisp, about 4 minutes. Add the garlic and stir for a minute, then add the tomatoes with their juice. Cook, stirring regularly, for 3 to 4 minutes to blend the flavors. Add the beans, with their liquid, and simmer over medium low heat for about 15 minutes.

2. 2

   While the beans are simmering, stem the chilis, cut in half lengthwise and scrape out the seeds. Chop into small pieces and add to the beans. Taste and season with salt, if needed. Ladle into small bowls, sprinkle with the cilantro and serve.