Recipe courtesy of Pizzitola's

Pizzitola's Slow Cooked Pinto Beans

  • Level: Easy
  • Total: 5 hr 15 min
  • Active: 15 min
  • Yield: 25 to 30 servings
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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


  1. 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.

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