MAKES ABOUT 3 CUPS
2 |
(15-ounce) cans pinto beans, drained and rinsed |
¾ |
cup low-sodium chicken broth |
½ |
teaspoon table salt |
3 |
ounces (about 3 slices) bacon, minced |
1 |
small onion, minced (about ¾ cup) |
1 |
large jalapeño chile, stemmed, seeded, and minced (about 2 tablespoons) |
½ |
teaspoon ground cumin |
2 |
medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons) |
2 |
tablespoons minced fresh cilantro leaves |
2 |
teaspoons juice from 1 lime |
1. Process all but 1 cup of the beans, the broth, and salt in a food processor until smooth, about 15 seconds, scraping down the sides of the workbowl with a rubber spatula if necessary. Add the remaining beans and pulse until slightly chunky, about 10 pulses.
2. Cook the bacon in a 12-inch nonstick skillet over medium heat until the bacon just begins to brown and most of the fat has rendered, about 4 minutes; transfer to a small bowl lined with a strainer; discard the bacon and add 1 tablespoon bacon fat back to the skillet. Increase the heat to medium-high, add the onion, jalapeño, and cumin, and cook until softened and just starting to brown, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Reduce the heat to medium, stir in the pureed beans, and cook until thick and creamy, 4 to 6 minutes. Off the heat, stir in the cilantro and lime juice and serve.