- 1 pound dried poquito beans or pink beans
- 1 pound smoked bacon, chopped
- 1 large red onion, chopped
- 1 tablespoon ground cumin
- 2 cups orange juice
- 1 tablespoon minced canned chipotle chilies
- 1 large red onion, thinly sliced
- Place beans in large bowl. Pour enough cold water over to cover beans by 1 1/2 inches; let stand overnight.
- Cook bacon in large pot over medium heat until crisp, about 12 minutes. Using slotted spoon, transfer bacon to paper towels. Transfer 3 tablespoons bacon drippings to small bowl. Heat remaining drippings in pot over medium-high heat. Add chopped onion and cumin; sauté 5 minutes. Stir in juice and chilies; boil 5 minutes. Add beans and soaking liquid; bring to boil. Reduce heat to medium. Cover partially; simmer 2 hours. Uncover; simmer until beans are tender and liquid thickens, about 30 minutes. Stir in bacon. Season with salt and pepper.
- Combine reserved bacon drippings and sliced onion in large skillet. Sauté over medium heat until brown, about 25 minutes. Season with salt and pepper.
- Transfer beans to large bowl. Top with caramelized onion and serve.
- Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.