Reunion Beans
Serve up a bowl of hearty comfort with Reunion Beans, a soul-warming dish brimming with smoky, savory flavor. This slow-simmered recipe combines tender pinto beans, crispy crumbled bacon, and a rich tomato-based sauce infused with smoked paprika, cumin, and chili powder, delivering a perfect balance of spice and sweetness. A touch of apple cider vinegar and brown sugar elevates the depth of flavor, while fresh parsley adds a burst of color. Ideal for family gatherings or weeknight dinners, this dish is as versatile as it is satisfying. Pair it with cornbread or rice for a complete meal, and let the cozy, down-home taste of Reunion Beans bring everyone to the table. Perfect for keywords like "comfort food," "smoky beans recipe," and "easy one-pot meals."
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Recipe Information
Ingredients
- 2 cups dried pinto beans
- 6 slices bacon
- 1 tablespoon olive oil
- 1 large onion, finely diced
- 4 units garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 5 cups water or chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse and sort the pinto beans to remove any debris. Soak them in a large bowl of water overnight or for at least 8 hours.
Drain and rinse the soaked beans, then set them aside.
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon from the pot and place on a paper towel-lined plate. Once cool, crumble the bacon into small pieces and set aside.
In the same pot, add the olive oil and sauté the diced onion over medium heat until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the diced tomatoes (with their juices), smoked paprika, ground cumin, chili powder, brown sugar, and apple cider vinegar. Cook for 2-3 minutes, allowing the flavors to combine.
Add the soaked and drained pinto beans to the pot, followed by the water or chicken broth. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 2.5 to 3 hours, stirring occasionally, until the beans are tender and the liquid has thickened to a rich sauce.
About 15 minutes before the beans are done, stir in the crumbled bacon, salt, and black pepper. Adjust seasoning to taste.
Once the beans are fully cooked and flavorful, remove them from the heat. Serve warm, garnished with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 694 mg | 30% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 7.5 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 528 mg | 11% | |
*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.
