Ranchero Beans


Serves 12

1/2 pound bacon, chopped
1 medium white onion, chopped
2 cloves garlic, minced
3 roma tomatoes, chopped
2 anaheim chiles, seeded and chopped
1/2 cup crushed tomatoes
1/2 cup chicken broth
4 (15 ounce) cans pinto beans, rinsed and drained
Juice of 1 lime
1 tablespoon hot pepper sauce
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper


In a large pot over medium-high heat, cook bacon for 10 minutes or until crispy. Remove with a slotted spoon and drain on paper towels. Sauté onion in bacon fat for 5 minutes, until beginning to soften. Add garlic and sauté for 2 minutes more. Add tomatoes, chiles, crushed tomatoes, and broth and bring to a boil. Reduce to a simmer and add beans, lime juice, hot pepper sauce, chili powder, salt, pepper, and reserved bacon. Simmer for 30 minutes or until thick and warmed through.