Description
Hearty Mexican-style pinto beans with smoky bacon, jalapeños, and aromatic spices simmered to tender deliciousness.
Ingredients
Scale
- 2 cups dried pinto beans, soaked overnight
- 6 strips thick-cut bacon, chopped
- 1 large white onion, diced
- 4 cloves garlic, minced
- 2 jalapeño peppers, seeded and diced
- 1 large tomato, diced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- 6 cups chicken broth
- 2 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
Instructions
- 1. Drain and rinse soaked pinto beans.
- 2. Cook chopped bacon in Dutch oven until crispy, remove and set aside.
- 3. Sauté onion in bacon fat until translucent, about 4-5 minutes.
- 4. Add garlic and jalapeños, cook 2 minutes until fragrant.
- 5. Stir in tomato and tomato paste, cook 3-4 minutes.
- 6. Add spices and cook 30 seconds until fragrant.
- 7. Add beans, bay leaf, broth, and water. Bring to boil.
- 8. Reduce heat, simmer partially covered 1.5-2 hours until tender.
- 9. Return bacon to pot, season with salt and pepper.
- 10. Remove bay leaf, stir in half the cilantro.
- 11. Garnish with remaining cilantro and green onions before serving.
Notes
Store refrigerated up to 5 days or freeze up to 3 months. Beans must be soaked overnight for even cooking.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Side Dish
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 4g
- Sodium: 680mg
- Fat: 8g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 16g