Tex Mex Beans

  in Gluten-Free, Recipes, Side Dishes

2 cups cooked pinto beans
1/2 cup chicken broth
2 slices bacon, chopped
3 garlic cloves, minced
1 jalapeno, minced
1/2 teaspoon dried thyme
1 large bay leaf
2 teaspoons cider vinegar
sea salt and black pepper

Cook bacon in a cast iron or heavy skillet over medium heat until starting to brown. Add the garlic, jalapeno, thyme, and bay leaf and cook about 30 seconds. Add the chicken broth and cider vinegar, stir, cover, and cook over medium low heat for 15-20 minutes. Season with salt and pepper. Remove bay leaf before serving.