Pizzitola's Slow Cooked Pinto Beans

Total Time:
5 hr 15 min
Prep:
15 min
Cook:
5 hr

Yield:
25 to 30 servings
Level:
Easy

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
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.

  • Cook's Note: For a fun Pizzitola's-style twist, add pico de gallo and Cheddar cheese when serving.

  • This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Chorizo Refried Beans

    Recipe courtesy of Marcela Valladolid