Tonight we are heading down to the Mexican-American border to a town in Southern Texas called El Paso which is right outside of Mexico, literally only a couple miles away. A town where Spanish is spoken more than English. These Cowboy Beans have the flavors of Mexico and Texas with it’s smoky flavors of the chipolte peppers and bacon.
½ lb. bacon cut in ½-inch pieces
1 cup onion, diced
2 cloves garlic, minced
1 rounded tbsp. Goya Recaito
1 canned Chipotle Chile, or to taste
1 packet Sazón without Annatto
1 can Tomato Sauce (8 oz.)
1 tsp. Powdered Chicken Bouillon
2 cups water
2 cans (15.5 oz. each) Pinto Beans, drained and rinsed
Adobo with Pepper to taste
1 tbsp. chopped cilantro
2. Stir in onion and garlic, and cook until onions are translucent.
3. Stir in Recaito, Chipotle, Sazón, tomato sauce, bouillon, water and beans and bring to a boil. Lower heat and simmer, uncovered, for 10 minutes or until it reaches desired consistency, stirring occasionally. Season with Adobo.