I prepared this recipe yesterday. They were delicious and easy to make. The only modification was 1 extra smashed garlic clove. Absolutely delicious!
Slow-Simmered Pinto Beans
Chiles add heat and bacon adds depth to these spicy beans, a popular side dish throughout Texas. The recipe for these spicy beans is based on one given to us by Melissa Guerra, the South Texas chef and cookbook author.
Credit: André Baranowski
1 lb. dried pinto beans
1⁄4 lb. bacon, roughly chopped
10 sprigs cilantro, chopped
2 garlic cloves, smashed
2 serrano chiles
1 medium onion, chopped
1 large tomato, chopped
Kosher salt, to taste
1. Combine all the ingredients and 7 cups water in a 6-qt. dutch oven. Boil, reduce heat to medium-low, and simmer, partially covered, stirring occasionally, until beans are tender, about 3 hours. Season with salt.
Ratings & Reviews (11)
when beans soaked up liquid about half way through cooking time, I added a bottle of beer (sam adams on hand this time, but negra modelo is a great add in) and the beans were well-received by everyone!
Well done another exemplary recipe. Good beans that get better with time. Take the leftovers and mash to a rough pulp add chorizo and you get killer refries.
I would give it 2 more stars if you had said to cut the Serrano chiles. It's way too mild leaving them whole. Even cutting them in half (so they're easy to spot later) gives a whole new dimension.
I enjoyed them and did cut the peppers in half. That give them a little heat and I also did the chorizo refried two days later and made killer burritos.
Nice, basic, tasty. But, to get some more depth and a little more piquancy to it, fire-roast the chilies, and chop them fine. Two serranos aren't enough to hurt anyone. ;) Also, try putting the cilantro in later in the cooking process. It loses a lot of its aroma and brightness when cooked so long.
I'm planning on making this to bring to a potluck... Do you think I could make it a day ahead of time?
As a native Texas, I can vouch for this recipe. These beans are really, really good - flavorful, hearty, and they make a great side for a variety of dishes. One of my favorite ways to serve them is with strip steaks, broiled, with greens and cornbread on the side. I've made these three times and while, yes, you can certainly add more heat, they are hearty and delicious.
PS - they indeed could be made a day (even two or three days) ahead of time, they only get better.
I always make these as a side to my smoked brisket. Definite "go to" recipe.
Didn't like these at all.
Slow-Simmered Pinto Beans
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