Ingredients:

  • 4 oz thick-cut bacon, diced
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 tbsp brown sugar, packed
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp salt
  • ¼ tsp black pepper
  • 3 cans (15 oz each) pinto beans, drained and rinsed
  • ½ cup chicken broth
  • 1 tbsp apple cider vinegar

Instructions:

  1. Place the diced bacon in a cold skillet and turn the heat to medium. Fry until the bacon is crisp and the fat has rendered.
  2. Add the diced onion and jalapeño to the skillet, sautéing for 3–5 minutes until the onions are translucent. Stir in the garlic and cook for 30 seconds.
  3. Sprinkle the brown sugar, chili powder, smoked paprika, cumin, salt, and pepper over the bacon mixture. Stir constantly for 1–2 minutes until the sugar melts and spices toast into a paste.
  4. Pour in the rinsed pinto beans and chicken broth. Stir to coat the beans in the spice paste.
  5. Lower the heat to a simmer and cook for 10–12 minutes, stirring occasionally.
  6. Use the back of a spoon to mash approximately 10% of the beans against the side of the pan and stir them back in to thicken the sauce.
  7. Once the liquid has reduced to a thick, glossy glaze, stir in the apple cider vinegar and remove from heat.