Mi Terra's Charro Beans
These are the best beans. You can transform canned pintos into something totally fantastic.
1 tsp. Lard or vegetable oil
4 slices bacon, minced
½ onion, chopped
2 fresh jalapeno chilies, stemmed, seeded and chopped fine
2 garlic cloves, minced
6 cups cooked Frijoles and bean broth (I usually use canned pintos rather than making beans from scratch. I add a little beef broth for liquid as it needs it until the canned beans cook down and become thicker.)
1 Tbsp salt, or to taste
½ tsp ground cumin
Chopped fresh cilantro
Sour cream, for garnish
Heat the oil and fry the bacon and onion together in a skillet over high heat until the onion is golden. Add the chilies and garlic. Continue cooking for a minute more, until the chilies are softened. Mix the cooked mixture into a soup pot or crock-pot containing the frijoles. Add the salt and cumin and simmer for 10 minutes or more to combine the flavors. Serve in a bowl, garnished with cilantro and sour cream if desired.
Adjust the chilies based on heat.