½ pound slab bacon, finely diced
1 medium Spanish onion, finely diced
1 poblano chile, finely diced
2 cloves garlic, finely chopped
2 cans pinquito or pinto beans, drained, rinsed and drained again
2 tablespoons chopped cilantro or flat leaf parsley
Salt and pepper
1.Heat a large sauté pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered. Remove the bacon with a slotted spoon to a plate lined with paper towels.
2. Add the onion and poblano to the bacon fat in the pan and cook until soft, 3 to 4 minutes. Add the garlic and cook for 30 seconds. Add the beans and cook until warmed through. Fold in the cooked bacon and cilantro and transfer to a medium bowl.