4 slices bacon, cut into pieces
½ cup chopped onion
2 cloves garlic, chopped
1 jalapeno chili, chopped
2 (15.5 oz) cans pinto beans, drained and rinsed



Fry bacon pieces in medium frying pan until crisp.  Remove bacon from pan leaving grease in pan.  Add onion, garlic and jalapeno to pan with bacon grease.  Cook over medium heat until vegetables start to soften, stirring frequently.  Return bacon to pan and add pinto beans.  Continue cooking until beans are heated through.



Based on a recipe from Bon Appétit magazine.

This recipe linked to Beauty and Bedlam

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