Ingredients
- 4 pieces (uncooked) bacon, diced
- 14 oz. Kielbasa sausage, halved and cut into 1/2 pieces
- 1 small white onion, finely diced
- 1 jalapeno, stemmed, seeded and diced (add an extra jalapeno for more heat)
- 4 garlic cloves, minced
- 1 (12-ounce) bottle dark Mexican beer (I used Negra Modelo)
- 4 (15-ounce) cans pinto beans, rinsed and drained
- 1 Tbsp. brown sugar
- 1 tsp. dried oregano
- 1 tsp. chili powder
- 1 tsp. salt
- 1/2 tsp. cumin
- 1 Tbsp. fresh lime juice
- 1/4 cup chopped fresh cilantro
Instructions
- Cook bacon in a large sauté pan over medium-high heat until crispy, stirring occasionally. Remove bacon with a slotted spoon and transfer to a separate plate. Set aside.
- Meanwhile, reserve 1 tablespoon of bacon grease in the saute pan, discarding the extra. Add the onion and jalapeno, and saute for 5 minutes or until the onion is soft and translucent. Add the garlic, and saute for an additional 1-2 minutes until fragrant.
- Add the beer, beans, Kielbasa, brown sugar, oregano, chili powder, salt and cumin, and stir to combine. Continue cooking until the beans reach a simmer. Then reduce heat to medium-low, and continue simmering uncovered for about 15 minutes.
- When ready to serve, stir in the bacon and lime juice. Then serve the beans topped with fresh cilantro.
Recipe from
Kim & George (Kinsleylife), derived from Give Me Some Oven
Serves
8
Prep Time
5 minutes
Cooking Time
25 minutes
Total Time
30 minutes
Image courtesy of TheCountryCook.com
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