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Prep 35min
Total35min
Servings8
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Ingredients
3/4
lb mesquite-flavored bacon, cut into 1-inch pieces
1
cup chopped onions
2
cloves garlic, crushed
3
cans (15.5 oz each) pinto beans, drained, rinsed
1
can (12 oz) beer or beef broth
1
teaspoon ground cumin
1/2
teaspoon coarsely ground black pepper
1/4
teaspoon salt
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Steps
1
In 4-quart saucepan or Dutch oven, cook bacon over medium-high heat until crisp. Drain on paper towels. Reserve 2 tablespoons drippings in saucepan.
2
Stir in onions and garlic; cook over medium-high heat 5 to 8 minutes or until onion is softened.
3
Add remaining ingredients except bacon; mix well. Reduce heat to medium; cook 18 to 20 minutes, stirring occasionally, until slightly thickened. Stir in all but 1/4 cup bacon. Crumble remaining bacon and sprinkle on top of beans. Serve immediately.
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Cut down on prep time by using frozen chopped onions.
Cumin adds a warm, spicy (but not hot) flavor that jazzes up this easy-to-make side dish.
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