- 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
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.