Pinto beans are simmered with onion, tomatoes, chili powder, cumin, and garlic in this easy one-pot recipe. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make "borracho" beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered.
Ingredients
- 1 pound dried pinto beans , rinsed
- 4 cups water , or as needed
- 2 , 10 ounce
- 0.5 pounds bacon , cut into 1/2-inch pieces
- 1 yellow onion , chopped
- 1 tablespoon chili powder , or to taste
- 1 tablespoon ground cumin , or to taste
- 1.5 teaspoons garlic powder , or to taste
- 0.5 bunches fresh cilantro , chopped
- salt to taste
Instructions
-
1
Gather all ingredients.
-
2
Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
-
3
Drain beans, return to pot, and pour in fresh water to cover.
-
4
Add tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
-
5
Check the beans occasionally and add more water if needed.
-
6
Stir cilantro and salt into beans simmer until beans are soft, about 1 more hour.
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7
Serve and enjoy!
Nutrition Facts
Per serving
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