Bacon Simmered Pinto Beans
- Ready In:
- 11hrs 45mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 1⁄2 lbs dried pinto beans, rinsed or 4 cups dried pinto beans
- 1 tablespoon vegetable oil
- 4 slices thick-cut bacon, coarsely chopped
- 1 onions, chopped or 1 1/2 cups onions
- 4 garlic cloves, chopped
- 2 jalapenos, seeded, minced, divided
- kosher salt
- 1⁄2 cup Cotija cheese, crumbled or 4 ounces Cotija cheese, for garnish
- chopped fresh cilantro (for garnish)
directions
- Place beans in a large pot. Add enough water to cover by 4". Let soak overnight. Drain beans.
- 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.
- 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.
- Transfer beans to a large bowl. Sprinkle with cheese and cilantro and serve with pickled onions.
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