Creamy Pinto Beans with Bacon and Roasted Chili

Ingredients (Serves 6-8)

For the beans:

1 lb (450g) dried pinto beans, rinsed and sorted

6 cups water (for soaking and cooking)

1 small white onion, halved

2 garlic cloves, peeled

1 bay leaf

Salt to taste

For the creamy base:

6 strips of bacon, chopped

1 small white onion, finely diced

2 garlic cloves, minced

2 roasted poblano or Anaheim chilis, peeled, seeded, and diced (roast over an open flame or under a broiler until charred, then steam in a bag for 10 minutes to peel)

1 cup heavy cream (or Mexican crema for authenticity)

1/2 cup chicken broth

1 tsp ground cumin

1/2 tsp smoked paprika

Salt and pepper to taste

For garnish (optional):

Fresh cilantro, chopped

Crumbled queso fresco

Lime wedges

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