American Honey Sriracha Candied Bacon Pinto Beans

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.

2. 2

   Arrange the 8 slices of thick-cut bacon on the rack. In a small bowl, mix together the 1/3 cup honey and 2 tbsp sriracha sauce. Brush half of this mixture over the bacon slices.

3. 3

   Bake the bacon for 15 minutes, then flip the slices and brush with the remaining honey-sriracha mixture. Bake for another 10-15 minutes, or until the bacon is crispy and caramelized. Remove from oven and let cool. Once cooled, chop the bacon into bite-sized pieces.

4. 4

   While the bacon is baking, heat a large skillet or saucepan over medium heat. Add the 1/2 cup diced red onion and sauté for 3-4 minutes until softened.

5. 5

   Add the 2 cans (30 oz) of drained and rinsed pinto beans and 1 tsp ground cumin to the skillet. Stir well to combine and cook for 5 minutes, allowing the flavors to meld.

6. 6

   Add the chopped candied bacon to the beans and stir to combine. Cook for an additional 2-3 minutes until everything is heated through.

7. 7

   Taste and adjust seasoning if needed. Serve warm as a hearty side or main dish.