Prairie Dog Pinto Beans
Get ready to savor the hearty, smoky goodness of Prairie Dog Pinto Beans—a soul-warming dish that’s as comforting as it is flavorful. Featuring tender pinto beans simmered to perfection in a rich medley of aromatic spices, smoky bacon, and vibrant jalapeño heat, this recipe is a true Southwestern delight. Layers of flavor are built with smoked paprika, cumin, and chili powder, while canned tomatoes and chicken broth add depth and a touch of tanginess. This one-pot wonder requires just a bit of patience, but the result is a savory, protein-packed dish that’s perfect as a main course or a side. Serve it warm, topped with fresh cilantro and sliced green onions for a burst of freshness. Perfect for weeknights or entertaining, Prairie Dog Pinto Beans will delight your taste buds and keep you coming back for more. Keywords: pinto beans, smoky bacon, Southwestern, hearty one-pot meal, comfort food.
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Recipe Information
Ingredients
- 2 cups (dried) pinto beans
- 4 strips bacon
- 1 (medium, diced) yellow onion
- 3 (minced) garlic cloves
- 1 (seeded and diced) jalapeño
- 1 teaspoon smoked paprika
- 1.5 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 2 cups water
- 1 can (14.5 ounces) canned diced tomatoes
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons black pepper
- 2 tablespoons (chopped, optional for garnish) fresh cilantro
- 2 (sliced, optional for garnish) green onions
Instructions
Rinse the dried pinto beans thoroughly and sort them to remove any debris. Place them in a large bowl, cover with water, and soak for 8 hours or overnight. Drain and rinse before use.
In a large Dutch oven or heavy-bottomed pot, cook the bacon strips over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
Add the diced onion to the pot and sauté for 3–4 minutes until softened. Stir in the minced garlic and diced jalapeño and cook for another 1–2 minutes until fragrant.
Stir in the smoked paprika, ground cumin, chili powder, and dried oregano. Cook the spices for 30 seconds to toast them and release their flavors.
Add the soaked and drained pinto beans to the pot. Pour in the chicken broth and water. Stir in the canned diced tomatoes, salt, and black pepper.
Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot with a lid and simmer for 2–2.5 hours, stirring occasionally, until the beans are tender and the flavors meld together. Add more water if necessary to keep the beans covered.
Taste and adjust seasoning with additional salt and pepper, if needed. Chop the reserved bacon and stir it into the beans just before serving.
Ladle the beans into bowls and garnish with fresh cilantro and sliced green onions, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 6531 mg | 284% | |
| Total Carbohydrate | 128.3 g | 47% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 20.7 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 492 mg | 38% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3674 mg | 78% | |
*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.
