Recipe courtesy of Pizzitola's
Pizzitola's Slow Cooked Pinto Beans
- Level: Easy
- Yield: 25 to 30 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 318
- Total Fat
- 14
- Saturated Fat
- 4
- Carbohydrates
- 34
- Dietary Fiber
- 9
- Sugar
- 3
- Protein
- 15
- Cholesterol
- 21
- Sodium
- 346
- Total: 5 hr 15 min
- Active: 15 min
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.