Ingredients for Bacon N Pinto Beans
- 1 pound dry pinto beans
- 1 pound thick-sliced bacon
- 1 (14 1/2 ounce) can diced tomatoes
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 2 cloves garlic, minced
- 2 serrano peppers, seeded and minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup brown sugar, packed
- 6 cups chicken or beef broth
- 1 tablespoon Dijon mustard
- 1 large onion, chopped
- 1/4 cup reserved bacon fat
- 1 teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce
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How to Make Bacon N Pinto Beans
- In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove bacon, reserving 1/4 cup of the rendered bacon fat.
- Add 1 large onion, chopped, to the pot and cook until softened, about 5 minutes.
- Stir in 2 cloves garlic, minced, and cook for 1 minute more.
- Add 2 (15-ounce) cans of pinto beans, drained and rinsed. Add 4 cups of beef broth, 1/2 cup of brown sugar, 2 tablespoons of Worcestershire sauce, 1 tablespoon of Dijon mustard, 1 teaspoon of smoked paprika, 1/2 teaspoon of black pepper, and 1/4 cup of reserved bacon fat.
- Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or preferably longer (up to 4 hours or overnight for best flavor).
- Stir in the cooked bacon, crumbled. Taste and adjust seasoning as needed.
- Serve hot as a delicious side dish to your favorite BBQ feast!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
3g
Fat
34g
Carbs
4g
