Alexandra Dibrell | Central Texas EC

Sometimes cooking for two can be tricky. Don’t worry—Dibrell has hungry twosomes covered with a simple one-pot dinner idea. Bacon, beans and a little jalapeño kick, served warm and topped with sour cream, are pure comfort.

2 strips bacon, diced
1 tablespoon olive oil
1/2 small red onion, finely diced
1 jalapeño pepper, seeded and finely diced
1/2 teaspoon salt
3/4 cup chicken broth or stock
1 can kidney beans (15.5 ounces), drained
4 tablespoons sour cream
Fresh cilantro sprigs, for garnish

1. In a skillet, cook bacon until crisp. Remove from pan and drain.

2. Add olive oil, onion, jalapeño and salt. Sauté until soft and translucent.

3. Pour in chicken broth or stock and return bacon to skillet, bringing to a simmer.

4. Stir in beans and simmer until warmed through.

5. Ladle the beans into two bowls and top each with sour cream and cilantro.

Serves 2.