Cowboy Beans

I come from a long line of good 'ol boys.  Cowboy boot wearin', beans & cornbread eatin' good 'ol boys.  So when it came time to get married...Who did I wind up with?  The bull rider from the rodeo?  No way.  The cutest, preppiest guy in town.  Polar opposite of the good 'ol boys I grew up with.  I even tried to buy him cowboy boots as soon as we got married.  That did not work.  He would not trade in the golf shoes for the boots.  The closest he will ever be to a cowboy is the time he wore a sheriff's badge to Little Devil's cowgirl birthday party when she turned 4.  Last night when I was making this recipe, I told Mr. Devilish Dish: "Maybe we should call these Golfer Beans."  Come to think of it I don't really know what cowboys truly eat.  I like to think it's chicken fried steak, biscuits and beef jerky.  I do know what golfers eat, or at least the golfer at my house.  He LOVES these beans.  You won't believe how much flavor you can get using canned pinto beans and canned fire-roasted tomatoes.  A very simple side dish that packs tons of flavor.  Whip them up for your golfer.  Or cowboy.  Or bull rider.   

Cowboy Beans!  Good For your Good Ol' Boys!

Cowboy Beans
4 thick slices bacon, chopped
2 garlic cloves, minced
1 (15 ounce) can fire-roasted tomatoes, undrained
2 (15 ounce) cans pinto beans, undrained
1-2 whole canned, picked jalapeno peppers, chopped (More if you like spicy)
salt and pepper to taste
cilantro for garnish (optional)

In a Dutch oven over medium heat, cook bacon until crisp, about 4-5 minutes.  Add garlic and continue stirring for 1 minute more.  Add tomatoes and stir to de-glaze the pan.  Cook for 3-4 minutes, then add beans.  Bring mixture to a boil, then reduce to simmer and cook over low heat for 15-20 minutes.  Add chopped jalapenos.  Season with salt and pepper.  Serve in bowls, and garnish with fresh chopped cilantro, if desired.

Prep Time:  Approximately 10 minutes     Cook Time:  Approximately 30 minutes