Slightly sweet and adaptably spicy, these Black Beans with Bacon are savory perfection! The recipe is downright bulletproof, too: fast, flexible, and so easy to make!
In a small bowl, combine cumin, oregano, chili powder, chili flakes (optional), brown sugar, and salt. Set aside.
Put bacon batons into cold skillet and turn heat on to medium. Bring up to heat and cook bacon until crispy.Remove bacon from pan and set aside.
Put chopped onion into hot pan. Cook onion in bacon grease until translucent.Add peppers and cook 5 additional minutes.Add garlic and spices. Cook another minute.
Add drained, rinsed beans to mixture.Add chicken stock and water. Liquid should just cover beans.Use a wooden spatula or spoon to deglaze the bottom of the pan.
Smash beans with a potato masher or the back of a wooden spoon.
Reduce bring beans to a simmer, and reduce heat.Cook an additional 5-10 minutes, until spoon leaves a space when dragged through the beans.
Remove from heat and stir in cilantro and reserve bacon. Season to taste.
Serve topped with grated cotija and additional chopped cilantro.