545 minutes
A rich and comforting Mexican-style dish featuring pinto beans cooked with bacon, chilies, and fire-roasted tomatoes.
Dried Pinto Beans
0 lb
tablespoons
to cover
Diced Bacon, diced
0 oz
White Onion, diced
0 oz
Serrano Chilies, minced
each
Jalapeño, minced
each
Garlic, minced
tablespoons
Fire Roasted Tomatoes, diced
0 oz
each
Epazote, optional
sprigs
Cilantro, chopped
handful
1. Soak the Beans
Start by soaking the dried pinto beans in a large bowl. Cover them with water, add 2 tablespoons of kosher salt, and let them soak for 8 to 12 hours. This step ensures that the beans soften and cook evenly.
2. Cook the Beans
Once the beans have soaked, drain and rinse them. Transfer the beans to a large Dutch oven, then add 6 cups of chicken stock, 2 bay leaves, 2 teaspoons of kosher salt, and the optional epazote if you have it. Bring the mixture to a boil, then reduce it to a simmer, cover the pot, and let it cook for about 45 minutes. The beans should become tender but not mushy, absorbing the flavors from the aromatic stock.
3. Prepare the Bacon Mixture
While the beans are cooking, prepare the bacon mixture. Heat a 12-inch skillet over medium heat and cook the diced bacon until the edges start to brown, which should take about 5 minutes. Add the diced onion and minced chilies to the skillet, stirring occasionally until the onion softens, about 4 minutes. Next, add the minced garlic and cook until fragrant, roughly 30 seconds. Finally, stir in the diced fire-roasted tomatoes and let the mixture cook for another 3 minutes, allowing the flavors to meld and the liquid to thicken slightly.
4. Combine and Cook
Once the beans are tender, add the bacon-tomato mixture to the Dutch oven. Stir everything together and continue to cook for another 20 minutes, until the liquid has thickened into a rich, creamy broth that coats the beans. This step is crucial as it combines the deep, smoky flavor of the bacon with the acidity of the tomatoes, creating a harmonious and robust dish.
5. Finish and Serve
To finish, season the beans to taste with additional salt if needed. Remove and discard the bay leaves, then stir in a large handful of chopped fresh cilantro leaves and fine stems. The cilantro adds a fresh, vibrant note that brightens the dish. Serve the beans hot, and enjoy the rich, comforting flavors of this Mexican-style dish. If you have leftovers, they can be stored in the refrigerator for up to one week.
Add diced tomatoes, chorizo, and additional meats like ham or beef franks along with the bacon for a heartier dish.
Substitute the fresh chilies with chipotle peppers in adobo sauce for a smokier, spicier flavor.
Instead of bacon, try using chorizo for its spiciness, or pancetta for a smoother, more delicate pork flavor. Smoked ham hocks can also add depth with a smoky taste.
Omit the bacon and use olive oil or vegetable oil to sauté the vegetables. Use vegetable broth instead of chicken broth.
Swap out the type of chilies you use. If the original recipe calls for jalapeños, try serranos for more heat, or poblanos for a milder, more nuanced flavor. Dried chilies like chipotles or ancho chilies can offer a smoky or earthy note.
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