This delicious side dish is nutritious and comforting. It's made with fresh spinach, although traditionally "quelites" is made with wild spinach that you would forage. Crushed red chile flakes give this spinach a spicy kick, crispy bacon adds tons of flavor, while pinto beans round out the dish.
Heat a large skillet on the stovetop over medium high heat. Cook chopped bacon in skillet until crispy. Remove bacon and set aside, leaving bacon grease in the pan. Add chopped onion and crushed red chile into pan and sauté a couple of minutes in the bacon grease. Add spinach and minced garlic. Stir then cover with a lid and lower heat. Let cook approximately 10 minutes until spinach is completely wilted. Season with salt and pepper. Add pinto beans with a little bean broth. Add cooked bacon. Mix and serve while hot.