Bacon Simmered Pinto Beans

• 1 1/2 lb.dried pinto beans (4 cups), rinsed
• 1 Tbsp.vegetable oil
• 4slices thick-cut bacon, coarsely chopped
• 1onion, chopped (about 1 1/2 cups)
• 4garlic cloves, chopped
• 2 jalapenos, seeded, minced, divided
• Kosher salt
• 1/2cupCotija cheese, crumbled (4 oz.; for garnish)
• Chopped fresh cilantro (for garnish)
• Pickled Onions (see recipe on this site)
• ingredient info
• Cotija cheese can be found at better supermarkets and at Latin markets. If unavailable, substitute feta.

2. Place beans in a large pot. Add enough water to cover by 4". Let soak overnight. Drain beans.
3. Heat 1 Tbsp. oil in same large heavy pot over medium heat. Add bacon to pot and cook until crisp, stirring occasionally. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 Tbsp. drippings from pot. Add onion, garlic, and 1 minced jalapeno and cook, stirring often, until soft, about 10 minutes.
4. Add drained beans to pot. Pour in enough water to cover beans by 2" (about 8 cups). Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally and adding more water by 1/2-cupfuls if dry, until beans are tender, about 2 hours. Stir in remaining jalapeno and reserved bacon. Season to taste with salt. DO AHEAD Can be made 2 days ahead. Let cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving, adding additional water as needed if dry.
5. Transfer beans to a large bowl. Sprinkle with cheese and cilantro and serve with pickled onions.

pinto beans, oil, bacon, jalapeufos, salt, cheese, fresh cilantro, onions, ingredient info, cotija cheese

Taken from www.epicurious.com/recipes/member/views/bacon-simmered-pinto-beans-50151322 (may not work)