Easy Mexican Bean Sidedish

Pinto Beans with Cilantro, Bacon and Tequila

2 - 16 oz cans pinto beans (use their sauce, or if preferred an equal amount of chicken stock)

4 thick slices bacon, cut into 1/2 inch pieces (use more if you only have thin sliced)

1 small white onion, diced into 1/4 inch pieces

Fresh green chili to taste (appx 2 serranos or 1 jalapeno), stemmed, seeded and sliced

Salt, appx 3/4 tsp

1 1/2 Tbsp tequila (a little more to taste if you'd like)

1/4 cup roughly chopped cilantro

In a medium skillet, fry the bacon, stirring regularly, until crisp. With a slotted spoon, remove the bacon, leaving behind as much of the drippings as possible. Pour off all but about 2 tablespoons of the drippings and return the pan to medium heat. Add the onion and chiles and fry until deep golden brown, being careful not to burn, about 10 minutes. Scrape the onion/chili mixture into the beans and their sauce/chicken stock and season with salt. Simmer, stirring occasionally, for 20 - 30 minutes to blend flavors.

If the beans seem quite soupy, boil over medium-high heat, stirring frequently, till a nice thick consistency (or, puree a bit of the beans in a blender, returning them to the pot to thicken the broth).

Just before serving, stir in the tequila and cilantro, then serve with crumbled bacon.