👩🍳 Method
1. Prep the Beans
- Rinse beans under cool water.
- Pick out any broken pieces or debris.
- Optional: Soak for faster cooking.
2. Cook the Bacon
- In a Dutch oven or heavy pot, cook bacon over medium heat until fat renders and edges crisp.
3. Sauté the Onion
- Add chopped onion to the bacon.
- Sauté until translucent — about 5 minutes.
4. Simmer the Beans
- Add beans to the pot.
- Pour in water to cover by 2 inches.
- Bring to a gentle boil, then reduce to a low simmer.
5. Add Chili & Season
- Stir in chopped roasted chili.
- Season lightly with salt and pepper.
- Cover partially and simmer for ~4 hours, stirring occasionally.
- Add water as needed to keep beans submerged.
6. Finish & Serve
- Once beans are tender and creamy, taste and adjust seasoning.
- Mash a few beans for extra creaminess if desired.
- Serve warm — as a main, side, or base for tacos and bowls.
🌟 Tips & Variations
- Roast your chili over an open flame or under the broiler for deeper flavor
- Add cumin or smoked paprika for extra warmth
- Stir in a splash of cream or butter at the end for added richness
- Top with chopped cilantro, queso fresco, or pickled onions for flair
- Make it vegetarian by skipping the bacon and using olive oil
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