Pinto Beans with Bacon and Jalapeños

Ingredients

• 1 tablespoon olive oil extra virgin 
• 2  to 3 jalapeño chile peppers whole
• 2 slices bacon thick-cut
• 2 cups onion chopped
• 2 medium clove garlic minced
• 4 cups pinto beans rinsed cooked drained (2 15-ounce cans, and )
• 4 servings salt 
• 0.5 cup cilantro leaves fresh loosely packed chopped

Equipment

• frying pan
• paper towels

Directions

1. Cook and prep jalapeños:
2. Heat oil in a medium skillet on high heat.
3. Put the jalapeños in the pan and stir to coat with the oil.
4. Let cook, turning occasionally, on all sides, until all sides are nicely browned (about 10-15 minutes, depending on how hot your burner is).
5. Remove from pan.
6. Cut away and discard the stem, core, seeds, and veins. Coarsely chop the remaining jalapeño flesh.
7. Cook bacon: While the jalapeños are cooking, cook the bacon slices on medium low heat in a large skillet, until crispy.
8. Remove bacon from the pan to a paper towel-lined plate.
9. Pour off (do not discard down the drain!) all but 2 tablespoons of bacon fat.
10. Add the chopped onion to the pan with the bacon fat. Increase the heat to medium high and cook until translucent and lightly browned.
11. Add the minced garlic and cook a minute more. While the onion is cooking, chop the cooked bacon.
12. Add the cooked beans, chopped bacon, and the chopped jalapeños to the pan and stir to mix.
13. Sprinkle with salt.
14. Serve with chopped fresh cilantro, and steak and salsa.