STREAMING NOW: Carnivorous

Bacon-Simmered Pinto Beans

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Recipe by the Bon Appétit Test Kitchen. Bon Appetit May 2011. This dish can be made vegetarian by omitting the bacon. A final flourish of sharp Cotija cheese, cilantro, and pickled onions adds color and texture. Read More http://www.bonappetit.com/recipes/2011/05/bacon-simmered-pinto-beans#ixzz1cBalhOe9”
READY IN:
11hrs
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place beans in a large pot. Add enough water to cover by 4". Let soak overnight. Drain beans.
  2. Heat 1 tablespoons oil in same large heavy pot over medium heat. Add bacon to pot and cook until crisp, stirring occasionally. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Add onion, garlic, and 1 minced jalapeño and cook, stirring often, until soft, about 10 minutes.
  3. Add drained beans to pot. Pour in enough water to cover beans by 2" (about 8 cups). Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally and adding more water by 1/2-cupfuls if dry, until beans are tender, about 2 hours. Stir in remaining jalapeño and reserved bacon. Season to taste with salt. DO AHEAD Can be made 2 days ahead. Let cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving, adding additional water as needed if dry.
  4. Transfer beans to a large bowl. Sprinkle with cheese and cilantro and serve with pickled onions.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: