Drunken Pinto Beans
Get ready to elevate your side dish game with these hearty and flavorful Drunken Pinto Beans! Simmered to perfection in a rich, savory blend of beer, smoky bacon, and aromatic spices like cumin and smoked paprika, this recipe transforms simple dried pinto beans into a mouthwatering masterpiece. Infused with the heat of optional jalapeños and the tang of tomatoes with green chilies, these beans are slow-cooked until tender and packed with bold, comforting flavors. Perfect as a standalone dish or a delectable accompaniment to grilled meats or tacos, this one-pot wonder is sure to impress at your next gathering. Garnish with fresh cilantro and a squeeze of lime for an irresistible finish!
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Recipe Information
Ingredients
- 1 lb dried pinto beans
- 6 slices thick-cut bacon
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 jalapeño, diced (optional)
- 14.5 oz canned diced tomatoes with green chilies
- 12 oz beer (lager or ale)
- 4 cups chicken broth
- 1.5 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 2 lime wedges (optional, for serving)
Instructions
Rinse the dried pinto beans thoroughly and check for any debris. Place the beans in a large bowl, cover with water by at least 2 inches, and soak overnight. Drain and rinse the beans before using.
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the bacon slices and cook until crispy, about 8–10 minutes. Remove the bacon, crumble it, and set aside, leaving the rendered fat in the pot.
Add the diced onion to the pot with the bacon fat and sauté for 5 minutes until softened and translucent. Stir in the minced garlic and, if using, diced jalapeño. Cook for another 2 minutes until fragrant.
Add the canned diced tomatoes (with their juices), beer, chicken broth, cumin, smoked paprika, oregano, salt, and black pepper to the pot. Stir to combine.
Add the soaked and drained pinto beans to the pot. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 2–2.5 hours, stirring occasionally, until the beans are tender and the liquid has thickened slightly.
Once the beans are cooked, stir in the reserved crumbled bacon and adjust the seasoning with additional salt and pepper if needed.
Serve the drunken pinto beans warm, garnished with fresh cilantro and accompanied by lime wedges, if desired.
Nutrition Facts
Calories |
1426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 7715 mg | 335% | |
| Total Carbohydrate | 171.6 g | 62% | |
| Dietary Fiber | 52.6 g | 188% | |
| Total Sugars | 18.5 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 4301 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
