Ingredients
- 1 cup dry red beans or dry red kidney beans
- 1 cup dry black beans
- 8 cups water
- 6 slices bacon
- 1 cup chopped onion
- 3 cloves garlic, minced
- 2 141/2 –ounce cans chicken broth
- 2 1/2 cups water
- 2 to 3 tsp. chopped, drained chipotle peppers in adobo sauce
- 1 tsp. dried oregano, crushed
- 1 cup chopped tomato
- 1/4 cup snipped fresh cilantro
Preparation
Step 1
Rinse dry beans. In a large saucepan or Dutch oven combine beans and water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in a saucepan. Cover and let soak in a cool place overnight.) Drain and rinse beans.
In the same large saucepan or Dutch oven cook bacon until crisp. Drain, reserving 1 Tbsp. drippings in saucepan. Crumble bacon and set aside. Cook onion and garlic in hot bacon drippings over medium heat about 5 minutes or until tender. Stir in drained beans, chicken broth, the 2 ½ cups water, drained chipotle peppers, and oregano. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 ½ hours or until beans are tender, stirring occasionally.
Stir in crumbled bacon, chopped tomato, and cilantro; heat through.