Slow-Simmered Pinto Beans

  • Serves

    serves 8


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.


  • 1 lb. dried pinto beans
  • 14 lb. bacon, roughly chopped
  • 10 sprigs cilantro, chopped
  • 2 cloves garlic, smashed
  • 2 serrano chiles
  • 1 medium onion, chopped
  • 1 large tomato, chopped
  • Kosher salt, to taste


Step 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.

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