One-Pot Texas Borracho Beans

1. Place bacon in a 2-quart pot. Cook over medium-high heat, turning occasionally, until evenly browned, 5 to 7 minutes. Remove some bacon grease, as needed, to keep from boiling the bacon. Drain bacon slices on paper towels.

2. Add onion to the pot; saute in the remaining bacon grease until translucent, about 5 minutes. Add chopped jalapeno; saute until starting to soften, about 2 minutes.

3. Add the bacon, pinto beans, tomatoes, water, green onion, cilantro, salt, garlic powder, and chipotle to the onion mixture. Bring to a slow boil; reduce heat to medium. Cook, stirring occasionally, until mixture is hot and flavors meld, about 15 minutes.

Cook's Notes:

I watch my sodium intake so I usually use reduced-sodium chicken stock and unsalted pinto beans. Feel free to adjust the sodium along with the rest of the spices and amount of cilantro to suit your tastes.

The single chopped jalapeno does not provide a lot of heat so if you like it spicier, increase how much you use. This is a very easy and forgiving recipe.