Ingredients
12 slices applewood-smoked bacon, coarsely chopped
3 cups chopped onions
6 garlic cloves, chopped
3 15-ounce cans fire-roasted diced tomatoes in juice
1/2 teaspoon ground allspice
6 15-ounce cans pinto beans with liquid
6 pickled jalapeno chiles, seeded, diced
3/4 cup chopped fresh cilantro
Preparation
Saute bacon in large pot over medium-high heat until crisp; drain on paper towels. Pour off all but 6 tablespoons drippings. Add onions and garlic to pot. Saute until beginning to brown, about 12 minutes. Add tomatoes with juice an allspice; simmer until mixture thickens, about 15 minutes. Add beans, jalapens and bacon; simmer until flavors blend, stirring occasionally, about 20 minutes longer. Season beans with salt and pepper. Mix cilantro into beans. Transfer to large bowl and serve.
