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
Save Recipe

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

  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.

Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

Bacon Pinto Beans

Pinto Bean Salsa Salad

Online Round 2 Recipe - Cucumber, Tomato, and White Bean Salad

Chili-Beans

Baked Beans

Homemade Baked Beans

Baked Gigantes Beans

Best Black Beans