Name: Delicious Pinto Beans with Bacon and Tomatoes to Enjoy with Tortillas Recipe
Prep time: 1 h 15 min
Cook time: 2 h 30 min
Total time: 3 h 45 min
Cuisine: Mexican
Ingredients: 1 lb. dry pinto beans, rinsed and sorted; 1 tbsp salt, more to taste; 6 cups water; Chopped bacon plus rendered grease for added flavor; Diced onion; Roma tomatoes, chopped; Jalapeños, chopped; Chopped cilantro for garnish

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Introduction

This delicious pot of pinto beans is a comforting and flavorful dish perfect to enjoy with warm tortillas. Tender beans cooked low and slow, enhanced with optional crispy bacon and fresh veggies, make for a hearty meal or side. It’s simple to prepare and endlessly satisfying.

The image shows a close-up of a black pot filled with a thick stew. The stew has a brownish-orange broth filled with many beans, appearing in light beige and dark red colors. There are visible pieces of translucent onion and small chunks of yellow bell pepper mixed in. The stew looks textured and hearty, with bits of ground meat or mashed beans adding to its rich, slightly chunky consistency. The pot sits on a white marbled surface with some fabric draped in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. dry pinto beans, rinsed and sorted
1 tbsp salt, more to taste
6 cups water
Optional add-ins:
- Chopped bacon plus rendered grease for added flavor
- Diced onion
- Roma tomatoes, chopped
- Jalapeños, chopped
- Chopped cilantro for garnish

Instructions

Step 1: Wash and soak the beans in water for at least 1 hour, or overnight for quicker cooking. Soaking softens them and reduces cooking time.
Step 2: Drain the soaking water and place beans in a large pot. Add 6 cups of fresh water and 1 tablespoon salt. Bring to a boil over medium heat, then reduce to low and simmer gently for 2–3 hours until tender. Check water levels occasionally and add more as needed to keep beans submerged.
Step 3: While beans simmer, cook chopped bacon in a skillet over medium heat until browned. Add diced onions, Roma tomatoes, and jalapeños, and sauté until soft and aromatic, about 5–7 minutes. If skipping bacon, use a tablespoon of oil to cook the veggies.
Step 4: Add cooked bacon, sautéed vegetables, and any reserved bacon grease to the pot. Stir well and simmer for another 15–20 minutes to meld flavors. Taste and adjust salt as needed.
Step 5: Ladle beans into bowls and garnish with chopped cilantro. Serve hot with warm tortillas for dipping, wrapping, or scooping up the flavorful bean broth.

Tips & Variations

Soaking beans overnight not only speeds cooking but can improve digestibility.
Adjust the heat by adding more or fewer jalapeños, or omit for a milder flavor.
For a vegetarian version, omit bacon and use vegetable oil instead.
Adding a splash of lime juice or a pinch of cumin at the end brightens the flavor.

Storage

Store leftover pinto beans in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or microwave, adding a splash of water if the beans have thickened. Pinto beans also freeze well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a close-up view of a thick stew filled with layers of light brown sauce mixed with soft red and white beans, small pieces of pale yellow onions, and bits of green, possibly celery, scattered on the surface. The stew is inside a black pot with smooth, shiny edges, partially visible in the frame. The surface of the stew looks moist and chunky with a rich, cooked texture, and some beans appear glossy, reflecting the light gently. The background is a white marbled texture, adding a crisp contrast to the warm colors of the stew. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Do I have to soak the beans before cooking?

Soaking is not absolutely required but highly recommended as it softens the beans and reduces cooking time. If you’re short on time, you can skip soaking but expect longer simmering.

Can I use canned pinto beans instead of dry?

Yes. If using canned beans, skip the soaking and long cooking. Simply heat the beans with the bacon and vegetables, then simmer briefly to meld flavors.