1–3 chipotles in adobo from can, chopped (based on heat preference)
2 cloves garlic, minced
2 c. chicken stock (or water)
½ t. Mexican oregano
½ t. salt
freshly cracked black pepper
Instructions:
Rinse tomatoes, roast in oven at 400º for approximately 20 minutes. Roughly chop when cooled.
Cook bacon in large pot over medium-high heat until lightly browned.
Add onion to bacon, stir to combine. Cook until tender, stirring frequently.
Reduce heat to medium. Add garlic and cook briefly, 30-60 seconds.
Add tomatoes to pot. Add beans, chipotles, oregano, salt, pepper, stock. Combine well, simmer until liquid has reduced slightly and beans get saucy (15 min).
Taste and adjust seasoning if desired.
Delicious in a rice bowl with avocado and a fried egg, or in tacos and nachos.
