Frijoles Charros-Cowboy Beans

By carvalhohm2

Ingredients

• 1/2 lb. bacon cut in 1/2-inch pieces
• 1 cup onion, diced
• 1 tsp. Minced Garlic or 2 cloves garlic, minced
• 1 rounded tbsp. GOYA® Recaito
• 1 Chipotle Chile from 1 can (7 oz.) Chipotle Chiles in Adobo Sauce, or to taste
• 1 packet Sazón GOYA® without Annatto
• 1 can (8 oz.) Tomato Sauce
• 1 packet Chicken Bouillon
• 2 cups water
• 2 cans (15.5 oz. each) Pinto Beans, drained and rinsed
• GOYA® Adobo All-Purpose Seasoning with Pepper to taste

Details

Servings 6
Adapted from goya.com

Preparation

Step 1

1. In a 4-quart saucepan over medium heat, cook bacon until browned. Drain off all but 1 tbsp. of fat.

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 thick, but still soupy, stirring occasionally. Season with adobo.