Servings
4-6
Prep Time
2-3 hours
Cook Time
40-45 minutes
Author:
One World Deli
A flavorful dish that transforms humble pinto beans into a festive culinary experience. Each spoonful delivers a delightful medley of smoky bacon, zesty diced tomatoes, and a subtle kick from fresh jalapeños, all harmoniously blended and finished with fragrant cilantro. Perfect as a hearty side for your next barbecue, a flavorful accompaniment to grilled meats, or the star of your taco night, this recipe promises to be a crowd-pleaser.
Ingredients
1 pack Rancho Gordo pinto beans, soaked overnight and drained
- 60 g Red Onion, finely chopped
- 15 g Garlic, minced
- 250 g Butchers Bacon Steak, diced
- 30 g Olive Oil
- 2 Whole Jalapeños, slit to release flavor
- 400 g Canned Diced Tomatoes
- 20–50 g Fresh Cilantro, chopped (adjust to taste)
- Salt, to taste
Directions
Step 1: Cook the Beans
Rinse and sort the beans.
Place in a large pot and cover with water, about 3 inches above the beans.
Bring to a boil, then reduce to a gentle simmer. Cook for 2–3 hours, or until the beans are tender, adding water as needed.
Step 2: Build the Flavor Base
In a separate large pot, heat olive oil over medium heat.
Add the bacon steak and cook until browned and the fat has rendered.
Stir in the onion and garlic, sautéing until soft and fragrant.
Add the diced tomatoes and whole jalapeños. Cook for 5–10 minutes, allowing the flavors to meld.
Step 3: Combine
Add the cooked beans along with some of the liquid they were cooked in to the bacon–tomato mixture.
Stir well and let the beans simmer gently for about 30 minutes, stirring from time to time.
Taste and adjust seasoning with salt.
Step 4: Finish
Remove the whole jalapeños, or chop and return them to the pot for extra heat.
Stir in fresh cilantro just before serving.
Recipe Note
Serving Suggestion
Serve the beans warm as a hearty side dish for barbecues, grilled meats, or tacos. Garnish with extra cilantro, fresh lime wedges, or a sprinkle of queso fresco for a finishing lift and balance.