This pinto bean recipe is a classic—simple, satisfying, and full of flavor. Tender pinto beans simmered with just salt and water, enhanced by the smoky goodness of bacon and freshness from jalapeños, onions, and globe tomatoes. Top with cilantro for brightness, and you’ve got a humble side that pairs beautifully with grilled dishes, tacos, or cornbread.
Table of Contents
Why You’ll Love It
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Naturally savory and hearty—perfectly simple base with flexible flavor enhancements
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Easy to prep and endlessly versatile as a side or main
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Build rich, smoky notes with bacon—even just using the grease makes a difference
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Vegetarian-friendly without bacon—just skip it and load up on onions, tomatoes, and chiles
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Crowd-pleasing and perfect for meal prep or warming up leftovers
Ingredients
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1 lb dry pinto beans
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1 Tbsp salt
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6 cups water
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Optional flavor boosters:
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Chopped cilantro
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Diced onions, Roma tomatoes, and jalapeños
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Chopped bacon (with reserved grease for flavor)
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Instructions
1. Prep the Beans
Rinse and soak the dry pinto beans in water for at least one hour. This helps reduce cooking time and improves texture.
2. Cook the Beans
Drain the beans, place them in a pot with 6 cups of fresh water and 1 tablespoon of salt. Bring to a gentle boil over medium heat, then reduce to low and simmer for a few hours, until the beans are tender.
3. Prepare the Bacon & Veg
While the beans simmer, cook chopped bacon in a separate pan. When it’s halfway crispy, toss in the diced onions, tomatoes, and jalapeños. Cook until vegetables are softened and aromatic.
4. Combine and Continue Cooking
Stir the bacon, veggies, and bacon grease into the pot of beans. Continue simmering until the flavors meld and the beans are tender. Taste and season with more salt if needed.
5. Serve and Garnish
Ladle the beans into bowls, optionally garnish with fresh chopped cilantro, and enjoy warm.
Chef’s Tips
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Soaking beans softens them and cuts overall cooking time
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Bacon grease offers extra depth—don’t skip it if you use bacon
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Let flavors meld gently—avoid high heat to prevent beans from splitting
Storage Tips
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Refrigerate leftover beans in an airtight container for up to 4 days
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Reheat gently on the stovetop; add a splash of water if too thick
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Freeze portions for quick future meals—thaw in the fridge before reheating
Final Thoughts
Simple, soulful, and endlessly customizable, this Pinto Beans recipe is a kitchen essential for comfort food lovers. Whether you dress it up with bacon or keep it light and herb-forward, it’s a warm, nutritious, and delicious staple that works year-round.
Fresh Pot of Beans and Tortillas
Ingredients
Method
- Rinse and soak the dry pinto beans in water for at least one hour. This helps reduce cooking time and improves texture.
- Drain the beans, place them in a pot with 6 cups of fresh water and 1 tablespoon of salt. Bring to a gentle boil over medium heat, then reduce to low and simmer for a few hours, until the beans are tender.
- While the beans simmer, cook chopped bacon in a separate pan. When it's halfway crispy, toss in the diced onions, tomatoes, and jalapeños. Cook until vegetables are softened and aromatic.
- Stir the bacon, veggies, and bacon grease into the pot of beans. Continue simmering until the flavors meld and the beans are tender. Taste and season with more salt if needed.
- Ladle the beans into bowls, optionally garnish with fresh chopped cilantro, and enjoy warm.
