Texas Pinto Beans
Get ready to savor the bold and hearty flavors of Texas with this classic Texas Pinto Beans recipe! Made from scratch with creamy dried pinto beans, smoky bacon, and a medley of vibrant aromatics like sautéed onion, garlic, and jalapeño, this dish is slow-simmered to perfection in a savory broth seasoned with cumin, smoked paprika, and oregano. A can of diced tomatoes with green chilies adds a zesty kick, while a sprinkle of fresh cilantro brings a touch of brightness. Perfect as a side for barbecue, cornbread, or rice, or as a main dish all on its own, these slow-cooked beans are a comforting, flavor-packed staple of Southern cooking. With simple ingredients and a hands-off cooking method, this recipe is a must-have for anyone craving authentic Texan cuisine.
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Recipe Information
Ingredients
- 1 pound dried pinto beans
- 4 slices bacon
- 1 medium yellow onion
- 3 large garlic cloves
- 1 medium jalapeño pepper
- 1 14.5-ounce can diced tomatoes with green chilies
- 6 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped cilantro (optional)
Instructions
Rinse the dried pinto beans under cool water, discarding any debris. Place them in a large bowl, cover with water, and soak for 6-8 hours or overnight. Drain and set aside.
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon and place it on paper towels to drain. Once cool, crumble the bacon and set aside.
In the same pot, using the bacon drippings, sauté the chopped onion until soft and translucent, about 5 minutes.
Add the minced garlic and diced jalapeño pepper to the onions, and sauté for an additional 1-2 minutes until fragrant.
Stir in the drained pinto beans, diced tomatoes with green chilies (including the liquid), chicken broth, ground cumin, smoked paprika, dried oregano, bay leaf, salt, and black pepper.
Bring the mixture to a boil over high heat, then reduce the heat to low and allow it to simmer uncovered for 1.5 to 2 hours, or until the beans are tender. Stir occasionally to prevent sticking, and add a bit more water or broth if needed to keep the beans submerged.
Once the beans are tender, remove the bay leaf and stir in the crumbled bacon.
Taste and adjust seasoning with additional salt and pepper if necessary.
Serve hot, garnished with chopped cilantro if desired. Enjoy your Texas Pinto Beans alongside cornbread, barbecue, or rice.
Nutrition Facts
Calories |
178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.5 g | 3% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1293 mg | 56% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 4.1 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 747 mg | 16% | |
*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.
