“Pinto beans with Bacon and Jalopeno”
READY IN:
11hrs 45mins
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.
  4. 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.
  5. Transfer beans to a large bowl. Sprinkle with cheese and cilantro and serve with pickled onions.

Join the Conversation

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