Pinto Beans With Bacon Recipes

BACON PINTO BEANS

Bacon Pinto Beans image

Provided by Food Network Kitchen

Time 3h30m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 pound dried pinto beans, picked through
1/2 pound bacon, chopped
1 onion, finely chopped
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
4 cups low-sodium chicken broth
Kosher salt
1 tablespoon apple cider vinegar
2 tablespoons chopped fresh chives (optional)

Steps:

Put the beans in a large wide pot or Dutch oven and cover with cold water by 1 inch. Bring to a boil, then remove from the heat and let soak 30 minutes; drain and rinse.
Return the beans to the pot and add the bacon, onion, chili powder, Worcestershire sauce, chicken broth and 4 cups water. Bring to a simmer over medium-high heat, then reduce the heat to medium and simmer 30 minutes.
Add 1 teaspoon salt and reduce the heat to medium low. Cover and simmer, stirring occasionally, 1 1/2 more hours. Partially uncover the pot and continue simmering, stirring occasionally, until the beans are creamy and the liquid is thick, about 30 more minutes. Add the vinegar and chives and season with salt.

PINTO BEANS AND BACON

Pinto Beans and Bacon image

Whole pinto beans flavored with bacon are a tasty variation on refried beans.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 8

Number Of Ingredients 8

Ingredients

3/4 lb mesquite-flavored bacon, cut into 1-inch pieces
1 cup chopped onions
2 cloves garlic, crushed
3 cans (15.5 oz each) pinto beans, drained, rinsed
1 can (12 oz) beer or beef broth
1 teaspoon ground cumin
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt

Steps:

In 4-quart saucepan or Dutch oven, cook bacon over medium-high heat until crisp. Drain on paper towels. Reserve 2 tablespoons drippings in saucepan.
Stir in onions and garlic; cook over medium-high heat 5 to 8 minutes or until onion is softened.
Add remaining ingredients except bacon; mix well. Reduce heat to medium; cook 18 to 20 minutes, stirring occasionally, until slightly thickened. Stir in all but 1/4 cup bacon. Crumble remaining bacon and sprinkle on top of beans. Serve immediately.

Nutrition Facts : Calories 220, Carbohydrate 28 g, Cholesterol 15 mg, Fiber 9 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 1 g, TransFat 0 g

PINTO BEANS WITH BACON

Pinto Beans With Bacon image

Make and share this Pinto Beans With Bacon recipe from Food.com.

Provided by Andtototoo

Categories Beans

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb dried pinto bean
1/4 cup oil
2 onions, diced
8 ounces bacon, diced
3 garlic cloves, minced
2 green serrano chilies, minced
1 teaspoon cumin powder
6 cups water
salt, as needed
ground black pepper, as needed

Steps:

Soak the pinto beans in water overnight in a large mixing bowl.
Drain the beans and set aside.
In a dutch oven or other large vessel put the oil, onions, bacon, garlic and green chilies and cook over medium or medium-high heat until the onions are transparent and the edges of the onion have very lightly browned. Stir in the cumin powder.
Add the beans and 6 cups water. Increase heat to high, bring liquid to a boil, decrease heat to medium or medium-low and cook until the beans are very tender, adding more water as needed. Add salt and black pepper to taste.
I like to serve these beans in ramekins. They make a nice side dish to any Mexican meal.

Nutrition Facts : Calories 406.4, Fat 20.4, SaturatedFat 5.3, Cholesterol 19.3, Sodium 248.8, Carbohydrate 40.1, Fiber 9.4, Sugar 3, Protein 16.1

PINTO BEANS WITH PEACHES AND BACON

Pinto Beans With Peaches and Bacon image

Before you wonder off to your next stop online...hear me out on this one. I know it sounds strange. Taking our kids out for dinner is an adventure. We don't go out often, but when we do it's usually with family, so we at least have a 1 on 1 ratio at the table. We divide and conquer, which makes the whole dining experience a little easier...but they are still wiggly. "Get down from there." "Don't stare at their food. And stop complaining about the wait. We know you are hungry!" "Please stop 'falling' out of your chair." "Sit up, this is not our house and you can't lay on the seat." Those of you with littles...you've said these things before. I can't be alone in this. Our kids know how to sit still. But they are kids and their sitting still usually last no more than 5 minutes. They would just prefer to be in motion! One of the ways that we combat the wiggles at restaurants is by visiting restaurants with play areas. So far we have discovered several near us. We find ourselves frequenting these places, especially Two Bros. BBQ Market because it's super close to where we live. It's reasonably priced and we can feed our crew for less than most other restaurants! The first time I had their beans was at night and I was totally puzzled by them, as we were eating outside, it was dim and I couldn't tell by looking at them what was added. I could tell there was something mixed in, but couldn't place the flavor the first few bites. It was something sweet, but not to sweet. It was perfectly balanced with the spice from the sauce and the smokiness from the bacon. By the time I'd finished my portion of beans, I'd figured out that there were diced peaches mixed in with the beans and the bacon. Seriously, great (and clever) addition to the beans. The peaches are a tasty addition and a great balancer of the spice and smoke flavors! Here's a remake of their Pinto Beans with Peaches and Bacon y'all! (These would be great for a family BBQ, or to make at the start of the weekend and eat throughout the weekend with food from the grill!)

Provided by ElizabethKnicely

Categories Pork

Time 14h

Yield 16 side dish servings, 16 serving(s)

Number Of Ingredients 8

Ingredients

1 lb pinto beans, rinsed and soaked
1 (15 ounce) can tomato sauce
1 cup barbecue sauce
6 slices bacon, cooked and crumbled
1 (23 1/2 ounce) jar peaches, drained and diced (reserve the juices)
1/2 cup brown sugar
1 1/2 teaspoons pepper
salt, to taste

Steps:

Add the soaked beans with at least 1-inch of water to a large saucepan or stock pot. Bring to a boil.
Stir in the tomato sauce, BBQ sauce, crumbled bacon, diced peaches plus 1 cup of the peach juice. Stir in the brown sugar and pepper. Return to a boil, then reduce heat to medium, cover tightly with lid and cook for about 1 1/2 hours, or until beans are tender. Add salt to taste.
Serve Pinto Beans with Peaches and Bacon as a side dish with your favorite meat from the grill. They are perfect for a backyard BBQ!

Nutrition Facts : Calories 127.1, Fat 1.7, SaturatedFat 0.5, Cholesterol 2, Sodium 299.9, Carbohydrate 25.4, Fiber 3.7, Sugar 15.5, Protein 3.7

RED WINE PINTO BEANS WITH SMOKY BACON

Red Wine Pinto Beans With Smoky Bacon image

Beans can be made ahead and get better after sitting a few days. The red wine, cooked down to syrup, adds intensity, complexity and that certain company-worthy fanciness to the whole thing. Whether you're vegetarian, meat eater, soup slurper, wine lover or none of the above, the only thing you need to enjoy this dish is a fondness for beans. That part is nonnegotiable.

Provided by Melissa Clark

Categories dinner, main course

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

1/2 pound smoky bacon, diced
1 large onion, peeled and diced
2 celery stalks, diced
2 medium carrots, peeled and diced
4 garlic cloves, minced
2 large sprigs rosemary
1 pound dried pinto beans, soaked overnight
1 tablespoon coarse kosher salt, more to taste
2 cups dry red wine
Extra-virgin olive oil, for serving (optional)
Coarsely grated Parmesan, for serving (optional)
Coarsely ground black pepper or red pepper flakes, for serving (optional)

Steps:

In the bottom of a large pot over medium-high heat, brown bacon until golden, about 5 minutes. Stir in onion, celery, carrots, garlic and rosemary. Cook, stirring occasionally, until vegetables are tender, 5 to 7 minutes.
Drain beans and add to pot along with 1 tablespoon salt. Pour in enough water to just cover the beans (about 7 to 8 cups). Bring liquid to a boil; reduce heat and simmer gently until beans are just tender, 45 minutes to 1 hour.
Meanwhile, in a small pot over medium heat, simmer wine until it is reduced to 2/3 cup, 20 to 30 minutes.
Remove rosemary branches from bean pot and discard them. Pour wine into beans and bring to a simmer. Cook for 10 to 20 minutes longer to meld flavors and thicken broth to taste. Drizzle with olive oil and sprinkle with Parmesan, if desired; add more salt and black or red pepper to taste.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 10 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 351 milligrams, Sugar 3 grams, TransFat 0 grams

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