Pizzitola's Slow Cooked Pinto Beans

Name: Pizzitola's Slow Cooked Pinto Beans
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT5H15M0.000S
Yield: 25 to 30 servings
Ingredients: 3 pounds dry pinto beans; 2 pounds thick-sliced bacon, cut into 1/2-inch pieces; 2 large onions, diced into 1/4-inch pieces; Two 28-ounce cans diced tomatoes with peppers, such as Rotel; Kosher salt and freshly ground black pepper

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Level: Easy

Total: 5 hr 15 min
Active: 15 min

Yield: 25 to 30 servings

Level: Easy

Total: 5 hr 15 min
Active: 15 min

Yield: 25 to 30 servings

Ingredients

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3 pounds dry pinto beans

2 pounds thick-sliced bacon, cut into 1/2-inch pieces

2 large onions, diced into 1/4-inch pieces

Two 28-ounce cans diced tomatoes with peppers, such as Rotel

Kosher salt and freshly ground black pepper

Directions

Sort through the dry beans to ensure there are no rocks, and rinse the beans thoroughly. Pour into a pot, along with the bacon, onions, tomatoes and peppers, and some salt and black pepper. Bring to a boil, and then cover and reduce to a simmer. Cook until soft but not mushy, about 5 hours.