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Creamy Pinto Beans with Bacon and Roasted Chili

Slow-simmered pinto beans with bacon and roasted chili—naturally creamy, hearty, and packed with flavor!
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6
Course: Side Dish
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 2 lbs pinto beans rinsed and sorted
  • 3 strips bacon chopped
  • ½ cup chopped onion
  • 1 roasted chili pepper chopped (poblano or Hatch work well)
  • Salt & pepper to taste
  • Water enough to cover beans by 2 inches

Method
 

Prep the Beans
  1. Rinse the pinto beans under cool water and pick out any broken pieces or debris. No soaking is needed unless you want to speed up the cooking time.
Cook the Bacon
  1. In a large Dutch oven or heavy pot, cook chopped bacon over medium heat until the fat renders and it begins to crisp up. This adds flavor to the base of your beans.
Sauté the Onion
  1. Add chopped onion to the bacon and sauté until translucent—about 5 minutes.
Simmer the Beans
  1. Add rinsed beans to the pot. Pour in enough water to cover them by at least 2 inches.
  2. Bring to a gentle boil, then reduce to a low simmer.
Add Roasted Chili & Season
  1. Stir in the chopped roasted chili pepper and season lightly with salt and pepper.
  2. Cover partially with a lid and simmer on low for about 4 hours, stirring occasionally. Add water as needed to keep beans submerged.
Serve
  1. Once beans are tender and creamy, taste and adjust seasoning.
  2. Mash a few beans with a spoon for extra creaminess if desired.
  3. Serve warm as a main dish, side, or base for tacos and bowls.