INGREDIENTS:

• 1kg dry pinto beans

• 250g streaky bacon (roughly chopped) OR ¾ cup ghee (for Vegan/Vegetarian)

• 1 cup chicken bone broth (or Massel’s for Vegan/Vegetarian) and enough water to cover the beans

• 1 large white onion (chopped)

• 1 jalapeño pepper (deseeded and chopped)

• 1 bunch fresh coriander (rinsed and chopped)

• 400g can Ardmona crushed tomatoes

• 1 tbsp cumin

• Salt & pepper to taste

INSTRUCTIONS:

1. Cook the Beans:

   • In a large pot, cook the pinto beans with bone broth and enough water to cover the beans, adding salt. Let them cook for about 4 hours until soft and fully cooked. Once done, remove from heat and set aside.

2. Prepare the Bacon or Ghee:

   • In a skillet, heat the bacon (or ghee for Vegan/Vegetarian) over medium heat. If using bacon, cook it until slightly wilted and starting to crisp. If using ghee, heat until it is fully melted and liquid.

3. Cook the Vegetables and Tomatoes:

   • Add the onion, jalapeños, and crushed tomatoes to the skillet. Stir in the cumin, salt, and pepper. Cook everything together for about 4 minutes until fragrant and softened.

4. Combine with Beans:

   • Add the cooked tomato and onion mixture from the skillet into the pot with the cooked beans. Stir well to combine.

5. Simmer:

   • Let the beans and mixture simmer for about 10-15 minutes, stirring occasionally, until the flavors meld together and the beans thicken.

6. Garnish:

   • Stir in freshly chopped coriander before serving.

Serve:

This hearty dish is perfect on its own, or served as a side dish with rice, tacos, or as a topping for salads. Enjoy! 🌿🌶️🍲