INGREDIENTS:

• 1kg dry pinto beans 

• 250g streaky bacon roughly chopped (Vegan /Vegetarian omit and replace with ¾ cup of ghee)

• 1 cup of chicken bone broth and water to cover the beans (Massel’s brand if going Vegan/Vegetarian)

• 1 large White onion chopped

• 1 jalapeño pepper deseeded and chopped

• 1 bunch of coriander rinsed and hung upside to dry & then freshly chopped

• 400g can Ardmona crushed tomatoes

• 1 tbsp cumin

• Salt & Pepper to taste

INSTRUCTIONS:

1. Cook the beans in a pot with bone broth and water to cover the beans with the salt for 4 hours until done. Take off the heat and set aside.

2. Heat in a skillet the bacon or ghee in a fry pan and cook bacon till slightly wilted and just starting to crisp or if vegetarian/vegan heat the ghee till it is liquid.

3. Add to the skillet onions, jalapenos and canned crushed tomatoes & seasoning and cook for 4 minutes.

4. Add the ingredients from the skillet to the pot of cooked beans. 

5. Simmer for ~10-15 minutes until thickened, stirring occasionally.