Smoky Pinto Beans

Name: Smoky Pinto Beans
Prep time: 10 min
Total time: 2 h
Yield: 6 - 8 serving(s)
Ingredients: 1 lb. dried pinto beans; 2 thick-cut bacon slices; 1 small onion, quartered; 2 sprigs fresh oregano; 1 bay leaf; 2 tsp. ground cumin; 2 tsp. smoked paprika; Kosher salt; 1 tbsp. extra-virgin olive oil; 2 thick-cut sliced bacon, cut into 1/2" strips; 1 small onion, chopped; 2 tsp. ground cumin; 2 tsp. smoked paprika; 2 (15.5-oz.) cans pinto beans, drained and rinsed; 1/2 c. chicken broth or water; 2 sprigs fresh oregano; Kosher salt

By Lena AbrahamPublished: May 12, 2020

1 Rating

Jump to recipe

Lucy Schaeffer

It seems all too often black beans steal the spotlight from the slightly less popular pinto bean. We're here to say: give pintos a chance! They're ultra creamy, a little smoky, and super versatile. This bacon-infused recipe works wonders on both canned and dried beans, so you can make them in under 30 minutes if you're short on time.

Made these? Let us know how it went in the comment section below!

Advertisement - Continue Reading Below

Yields:: 6 - 8 serving(s)
Prep Time:: 10 mins
Total Time:: 2 hrs

Ingredients

For dried beans:

1 lb.
dried pinto beans
2
thick-cut bacon slices
1
small onion, quartered
2
sprigs fresh oregano
1
bay leaf
2 tsp.
ground cumin
2 tsp.
smoked paprika
Kosher salt

For canned beans:

1 tbsp.
extra-virgin olive oil
2
thick-cut sliced bacon, cut into 1/2" strips
1
small onion, chopped
2 tsp.
ground cumin
2 tsp.
smoked paprika
2
(15.5-oz.) cans pinto beans, drained and rinsed
1/2 c.
chicken broth or water
2
sprigs fresh oregano
Kosher salt

Directions

For dried beans:
1. Step 1Pour beans into a colander and rinse under cold water. Pick through beans and discard any broken beans and debris. Transfer to a large, heavy-bottomed pot.
2. Step 2To soak overnight (optional): cover beans with 4” of cold water and place in the refrigerator and let soak overnight, or up to 12 hours. Drain beans and return to pot.
3. Step 3Add enough cold water to your pot to cover your beans by 2”. Add bacon, onion, oregano, and bay leaf. Bring the beans up to a rolling boil, and let boil on high for 10 minutes before reducing to a simmer. Stir in cumin and paprika and cover, with the lid ajar. Cook, stirring occasionally, until beans are tender, 1 to 2 hours, depending on how long the beans were soaked.
4. Step 4When beans are tender, remove onion, oregano, and bay leaf. Remove bacon, coarsely chop, and return to pot. Season beans to taste with salt and serve.
For canned beans:
1. Step 1In a large, high-sided skillet or medium heavy-bottomed pot over medium heat, heat oil. Add bacon and onion and cook until onion is translucent and bacon is beginning to crisp, 6 minutes.
2. Step 2Add cumin and smoked paprika and cook until fragrant, 1 minute. Add beans and chicken broth or water and stir to combine, scraping any burnt pits from the bottom of your skillet. Stir oregano into the beans.
3. Step 3Bring mixture up to a low simmer and cook, stirring occasionally, for 15 minutes, adding more broth or water ¼ cup at a time if pan is looking dry.
4. Step 4Before serving, remove oregano stems and season to taste with salt.