MEXICAN CANNED BEANS RECIPES

Steps:

• Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
• Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
• Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

Steps:

• Give the tomatoes a good rinse and roast them in the oven at 400F for approximately 20 minutes or until you need them. 
• Chop up the bacon into small pieces.  Cook the bacon in a large skillet over medium-high heat until lightly browned (approx. 5-8 minutes depending on the size of the bacon pieces).
• Chop up a 1/2 onion and add it the bacon.  I usually reduce heat to mediumish after the bacon is cooked.  Let the onion cook for 3-5 minutes or until tender.
• Add 2 minced cloves of garlic and cook briefly, 30-60 seconds. 
• Add the roasted tomatoes to the pan (roughly chopping them up in the pan is fine).  Also add:  2 cans pinto beans (drained and rinsed), 3 minced chipotles in adobo, 1/2 teaspoon Mexican oregano (optional), 1/2 teaspoon salt, freshly cracked black pepper, and 2 cups of stock (or water).   Combine well and let simmer for 15-20 minutes or until the liquid has reduced down a bit.
• Salt to taste.  I added another generous pinch to this batch (so that is approx. 1 teaspoon total) but keep in mind that if you are using store-bought stock that's high in sodium then you won't need to add as much salt.   You can also add more heat at this point if you want a more fiery batch.  
• Serve immediately.  Note that these beans are best served in some of the broth. 
• Alternatively, you can use part of the batch to make a bean puree.  Simply add them to a blender or food processor and combine into a puree. 
• Store leftovers in an airtight container in the fridge.